Asparagus And Egg Casserole - cooking recipe

Ingredients

6 hard-boiled eggs, sliced
2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus
6 tablespoons butter
1/4 cup flour
1 teaspoon dry mustard
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon celery salt
1 -2 teaspoon curry powder (optional)
2 cups crumbled potato chips (or bread crumbs)

Preparation

Melt butter; blend in flour and mustard and wisk until smooth.
Add milk gradually, stirring constantly so it doesn't lump.
Cook, stirring, until thickened.
Season with salt, pepper, and celery salt.
Reserve 1/2 cup potato chips.
Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
casserole.
Pour sauce over all.
Top with remaining 1/2 cup potato chips.
Bake 20-30 minutes@ 350F or until bubbly.