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    DIP, ASPARAUS CASSEROLE


    Source of Recipe


    Marge Schepker 2009


    List of Ingredients


    • 1/2 C. oleo
    • 1/2 t. salt
    • 2 C. milk
    • 1 (8oz) pkg grated cheddar cheese
    • 6 - 8 crushed Ritz crackers (for top)
    • 1/4 C. flour
    • 1/8 t. pepper
    • 2 - 3 hard boiled eggs
    • 3 large cans, chopped, drained, asparagus


    Instructions


    1. Prepare a white sauce with oleo, flour, salt, pepper and milk.
    2. Cook until mixture bubbles, stir in cheese.
    3. Add rest of ingredients.
    4. Heat in oven.
    5. Serve with crackers.


 

 

 


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