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Asparagus Casserole Recipe

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This recipe for Asparagus Casserole, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, December 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans asparagus, cut into pieces, drained and reserve 1 cup of juice
2 tablespoons butter
pound Velveeta cheese, cubed
White sauce or cream of asparagus soup

Topping:
1 sleeve Ritz crackers
2 tablespoons butter

White Sauce:
3 tablespoons butter
3 tablespoons flour
1 cup milk
Salt

Directions:
Directions:
Butter 9X13-inch casserole dish. Place asparagus pieces in casserole. Make a white sauce or heat soup and add cheese, butter and 1 cup asparagus juice. Stir to melt. Pour over asparagus.
Crush Ritz crackers and sprinkle over top. Dot with butter. Bake at 350 for 20-30 minutes or until hot, bubbly and brown on top.

White Sauce:
Melt butter, stir in flour and mash out lumps to make a smooth roux. Stir constantly. Gradually stir in milk, continue stirring until slightly thickened. Add salt. May double recipe if needed.

 

 

 

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