posted by bingham 04-19-99 5:25 PM
Asparagus Casserole
Sauce:
3 TBSP. Flour
4 TBSP. Butter, melted
1-1/2 cups milk
1 (5 Oz) jar Old English Cheese spread
Melt butter over medium heat; add flour and stir to combine.
Whisk in milk and cook and stir until it begins to thicken.
Add cheese spread, stir until cheese has melted; set aside.
1-1/2 cups Ritz cracker crumbs
1 stick butter, melted
1 (15-16 oz) can asparagus spears, drained
1 (8.5 oz) can English peas, drained
1 (about 3 oz) can mushrooms, drained
1/3 cup slivered almonds
Preheat oven to 350 degrees.
Mix the cracker crumbs with the butter and set aside.
In a 9x13" dish sprayed with cooking spray, layer the asparagus, peas, mushrooms, 1/2 of the cracker crumb mixture, and almonds.
Pour the sauce over the layers and top with the remaining cracker crumbs
Bake, uncovered, for 30 minutes.