Corn and asparagus casserole

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.



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, .

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