| 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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