WHITE SAUCE
4 tablespoons margarine, melted
4 tablespoons all-purpose flour
2 cups milk
Salt and pepper
CASSEROLE
2 cups white sauce
2½ cups drained green peas
1 (14½-ounce) can asparagus pieces, drained
1 (8-ounce) can sliced water chestnuts, drained
1 (3-ounce) can mushroom stems and pieces
4 hard-cooked eggs, sliced
Breadcrumbs
3 tablespoons margarine
For the white sauce, in a saucepan over low heat combine the margarine, flour, milk, and salt and pepper to taste. Mix well and cook to medium thickness, stirring to prevent sticking.
Preheat the oven to 325°. In a large casserole dish alternate layers of the peas, asparagus, water chestnuts, mushrooms, eggs, and white sauce, ending with the white sauce to cover the top of the casserole. Sprinkle with the breadcrumbs and dot with the margarine. Season with salt and pepper to taste. Bake for 30 to 40 minutes.
YIELD: 6 TO 8 SERVINGS
Nada McDowell
Covington, Georgia