"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Asparagus Casserole Recipe

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

Contributor:  
Contributor:  
Bobbi Lee
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans asparagus tips or stalks, drained
small can water chestnuts, optional*
2 sleeves Ritz Crackers
2 tbs butter
2 tbs flour
1 cup milk (may substitute liquid drained from asparagus for part of milk)
1/4 tsp salt
pepper to taste
pinch of nutmeg (optional)
(for larger casserole may double recipe, but it is safer to make 2 separate batched of white sauce, to avoid lumps)

Directions:
Directions:
Preheat oven to 350 degrees.
White sauce:
In small heavy saucepan, over low heat, melt butter. Stir in flour. Cook over low heat, stirring, for 4-5 minutes. Whisk in liquid. Add seasonings. Cook, stirring constantly, until thickened.
Line dish dish greased with margarine or sprayed with Pam with Ritz Crackers. Save 1/4 cup crackers, crushed, for top of casserole.
Gently stir asparagus and water chestnuts, if using, into sauce, and pour into casserole.
Sprinkle top with crushed crackers.
Bake at 350 degrees for 30 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes for sauce; 5 minutes assembly; 30 minutes in over
Personal Notes:
Personal Notes:
Granna always made this for my birthday.
Memaw Dupree made it and added slivered almonds to the top.

 

 

 

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