Egg Casserole

An egg casserole is a breakfast dish assembled with eggs and other ingredients and baked in the oven.

Since an egg casserole is usually prepared in a large baking dish, usually two inches deep, 13 inches long and 9 inches wide, the meal is considered ideal for a large party or for making multiple meals. The concept is similar to quiche with ingredients used in an omelet. The main difference between an omelet and the egg casserole is that with the casserole the eggs are baked instead of fried. Popular ingredients include tomatoes, cheese, garlic, and sausage or other meat. The casserole is considered a versatile dish because it can be prepared the night before, stored in a refrigerator and then baked the following morning.Make and Takes: Christmas Morning... (December 23, 2008)

• Ingredients:
• 1/2 cup chopped celery
• 5 chopped hard-boiled eggs
• 1/2 cup saltine crackers
• 1/4 cup butter
• 1/4 cup flour
• 1/2 tsp salt
• 2/3 tsp dry mustard
• 1 3/4 cup low-fat half and half
• 16 oz frozen cut asparagus

• Directions:
• Cook the celery in the butter and blend in flour, salt and mustard. Add low-fat half and half. Cook and stir until thick. Prepare the frozen asparagus according to the package directions and drain.

In a 13"x9"x2" baking dish, mix the asparagus and egg in the bottom of the dish. Cover with the sauce and foil. Bake at 375 degrees F for 15 minutes. Top with the crushed crackers and bake uncovered for ten additional minutes.