Name: Corn and Asparagus Casserole
Ingredients: 1 cn (15-oz) whole kernel corn; 1 cn (15-oz) asparagus; 2 tb Flour; 2 tb Butter; 1/2 c Milk; 1/2 ts Celery seed; Crushed corn flakes; Grated cheese

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Casserole	6	Servings

INGREDIENTS

1	cn	(15-oz) whole kernel corn
1	cn	(15-oz) asparagus
2	tb	Flour
2	tb	Butter
1/2	c	Milk
1/2	ts	Celery seed
		Crushed corn flakes
		Grated cheese

INSTRUCTIONS

Melt butter in saucepan. Add flour and stir. Drain juice from corn and
asparagus to make 1/2 cup liquid. Add milk and combine with flour and
butter mixture. Cook until thickened and smooth. Add celery seed. Put corn
in bottom of 1-1/2 quart casserole, cut up asparagus in 1-1/2 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,
http://www.erols.com/hosey.

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