Asparagus Casserole - cooking recipe

Ingredients

4 (14 oz.) cans asparagus cut spears, drained
1 1/2 lb. nippy Wisconsin cheese
1 small can sliced mushrooms, drained
grated blanched almonds
salt and pepper to taste
2 hard-boiled eggs
2 Tbsp. butter
2 to 3 Tbsp. flour
1 c. sour cream
paprika
cayenne pepper

Preparation

Melt butter,
adding
flour.
Mix well.
Add 1/3 cup of sour cream.
Return to heat, making paste.
Add remaining sour cream; stir
constantly.
Season
to
taste with salt, pepper, paprika and
cayenne red pepper.
Cut cheese into small pieces and add to mixture.
Stir until dissolved.
Add mushrooms.