Corn And Asparagus Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Casserole | 6 | Servings | |
INGREDIENTS
| 1 | 15-oz whole kernel corn | |
| 1 | 15-oz asparagus | |
| 2 | T | Flour |
| 2 | T | Butter |
| 1/2 | c | Milk |
| 1/2 | t | 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.
A Message from our Provider:
“Better to face the truth now, than after death”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 207
Calories From Fat: 110
Total Fat: 12.5g
Cholesterol: 36.8mg
Sodium: 638.9mg
Potassium: 188.1mg
Carbohydrates: 10.7g
Fiber: <1g
Sugar: 1.3g
Protein: 13.2g