1/2 c  Celery; chopped
1/4 c  Butter
1/4 c  Flour
1/2 ts Salt
1/2 ts Dry mustard
1 ds Pepper
1 3/4 c  Milk
1 ts Chicken bouillon granules
4 oz Mushrooms, chopped; drained
16 oz Asparagus, frozen cut
3    Egg; hard-cooked, sliced
1/2 c  Ritz crackers; crushed (12)

In saucepan cook celery in butter; blend in flour, salt, mustard and
pepper. Add milk and bouillon granules. Cook and stir till thickened and
bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according
to package directions; drain thoroughly.

Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10″x6″x2″ baking
dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake,
covered, at 375F for 15 minutes. Arrange reserved asparagus and sliced egg
atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes
longer.