Ingredients

3/4 C. butter
1/2 C. flour
4 C. milk
1/2 tsp. salt
1/4 tsp. pepper
1 can green asparagus
1 C. grated aged cheese
1 can pimiento, chopped
4 C. cooked pheasant, chopped
3 C. Ritz cracker crumbs
4 hard cooked eggs, chopped

Cooking Instructions

Melt 1/2 cup butter, blend in flour. Add milk and seasonings, stirring constantly; cook until thickened. Add eggs, cheese and pimiento. Place 1 cup Ritz crumbs in a lightly buttered 2 quart casserole; add a layer of white sauce, pheasant and asparagus. Repeat layer ending with white sauce; top with crumbs. Pour 1/4 cup melted butter over top. Bake at 350 degrees for 30 minutes or until top is browned.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)