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Wenona Flood's Recipes
Asparagus Casserole

Our bodies are gardens, to the which our wills are gardeners. Shakespeare

1  10 1/2 oz. can asparagus spears-drained
4 hard cooked eggs
salt and pepper to taste
2 pimentos sliced
1 cup hot medium white sauce
1/2 cup grated cheese
1/2 cup buttered bread crumbs

Arrange half of asparagus on a buttered 1 1/2 quart casserole. Top with half of egg slices. Add salt, pepper and 1 sliced pimento.

Add remaining asparagus and repeat. Then add white sauce and cheese. Top with bread crumbs. Bake 325 degrees F. about 20 minutes. Serves 6.

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