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Asparagus Casserole
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
Asparagus Casserole

2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons asparagus liquid
1 cup evaporated milk
½ teaspoon salt
½ teaspoon pepper
1 cup shredded cheese
1 can mushrooms, drained
2 cans asparagus
1 cup bread or cracker crumbs

Preheat oven to 350°.

Melt butter, add flour and stir. Add asparagus liquid and mix well. Add evaporated milk and stir until thickened. Add salt and pepper. Add cheese and stir until melted. Add drained mushrooms. Line 2-quart casserole with 1 can drained asparagus. Cover with sauce. Repeat layer. Top with crumbs. Melt ½ stick butter, then pour over top. Bake at 350° for 20 minutes.
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