Mrs Bice'S Asparagus Casserole - cooking recipe

Ingredients

1 -2 lb fresh asparagus
2 cups Ritz cracker crumbs, divided
3 cups shredded cheddar cheese, divided (I like sharp cheddar)
3 -4 hard-boiled eggs, chopped fine
1 (4 ounce) jar pimentos, drained
Cream Sauce ingredients
1/3 cup butter
1/3 cup flour
2 1/2 - 3 cups milk (or you can use half milk and half chicken broth)

Preparation

Steam or cook asparagus as desired. I always leave the spears whole, but it may be easier for serving to cut them in half.
Sprinkle 1 cup Ritz cracker crumbs in bottom of prepared 13\"x9\" casserole.
Sprinkle 1 1/2 cups cheese over crumbs.
Layer all asparagus over cheese.
Sprinkle chopped eggs over asparagus.
Prepare cream sauce:.
Blend flour and butter over medium heat until it makes a paste.
Add liquid, seasoning with salt and pepper to taste.
Cook, stirring constantly, until bubbly and thick, adding more liquid as needed.
Spread cream sauce over eggs.
On top of sauce, sprinkle pimento, remainder of cheese, topping with remaining Ritz cracker crumbs.
Bake at 350 about 40 minutes until bubbly and cheese is turning light brown.