Yield: 6 Servings
Measure | Ingredient |
---|---|
1 can | (15-oz) whole kernel corn |
1 can | (15-oz) asparagus |
2 tablespoons | Flour |
2 tablespoons | Butter |
½ cup | Milk |
½ teaspoon | Celery seed |
\N \N | Crushed corn flakes |
\N \N | Grated cheese |
Melt butter in saucepan. Add flour and stir. Drain juice from corn and asparagus to make ½ cup liquid. Add milk and combine with flour and butter mixture. Cook until thickened and smooth. Add celery seed. Put corn in bottom of 1-½ quart casserole, cut up asparagus in 1-½ inch pieces and put on top of corn. Pour sauce over corn and asparagus. Crumble corn flakes over top. Grate cheese and cover corn flakes. Bake at 350 for 25-30 minutes.
MRS JIMMY KIRKPATRICK (JEAN)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .