Asparagus Casserole
Ingredients
- 4 15-ounce cans, cut asparagus, drained (reserve liquid)
- 4 tablespoons butter
- 4 tablespoons flour
- Salt and pepper, to taste
- 1 pound sharp cheddar cheese, grated
- 1 2-ounce jar sliced pimientos, drained
- 30 Ritz crackers
- 1⁄4 cup slivered almonds
Directions
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Preheat oven. Place drained asparagus in 13 by 9-inch baking dish.
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Melt butter in saucepan; blend in flour. Gradually stir in half the reserved asparagus liquid.
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Bring sauce to a boil; stir constantly until thickened. Season to taste with salt and pepper. Then add cheese, pimientos, and remaining asparagus liquid. Pour sauce over asparagus. Mix lightly and carefully.
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Sprinkle with cracker crumbs and almonds. Bake in a 350 degree oven for 20 to 30 minutes.
Note: This dish may be prepared ahead of time, but do not add almonds until just before baking.
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