Egg and Asparagus Casserole (1950)

1 C. soft buttered bread crumbs
1/2 t. salt
1 C. grated American cheese
Dash of pepper
2 T. butter
2 T. flour
1 C. milk
4 hard boiled eggs
1 large can asparagus, drained (cut in pieces)

Place half of the crumbs in the bottom of a casserole. Make a white sauce of butter, flour, milk, seasoning, and cheese. Place alternate layers of eggs and asparagus and white sauce. Put remaining crumbs on top. Bake in a 350 degree oven. Serves 4-5.

From the kitchen of Alma Harnwell

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