1 1/2 c. milk
2 lg. cans green asparagus
4 tbsp. butter
3 tbsp. flour
1 can mushroom soup
1 tbsp. chopped pimento
2 hard boiled eggs, chopped
1 tbsp. onion, chopped
1/2 tsp. salt
1/4 tsp. paprika
2 tbsp. celery, chopped
1/2 lb. Velveeta cheese
2/3 c. bread crumbs, mixed with melted butter

Melt butter. Add salt, paprika and flour. Stir until smooth. Gradually stir in milk. Cook until sauce is thick. Add soup. Add cheese, cut in small pieces. Stir until melted. Add celery, pimento and eggs. Add onion which has been fried in butter. Put in casserole, alternating sauce and asparagus. Top with bread crumbs which have been rolled in melted butter. Brown in 350 degree oven.