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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Though I'm not particularly a fan of canned asparagus, this casserole version produces a mighty fine dish...it's all in the sauce. Ingredients:
5 tablespoons butter, divided |
2 tablespoons flour |
2 (14 1/2 ounce) cans cut asparagus spears, reserving 2 tbs liquid |
1 (16 ounce) container sour cream |
1 cup grated very mild cheddar cheese (etc.) or 1 cup monterey jack cheese (etc.) |
salt |
pepper |
1/4 teaspoon hot sauce |
1/4 cup finely crumbled saltines or 1/4 cup hi-ho cracker |
Directions:
1. Preheat oven 350 degrees.
2. Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
3. Add 2 tbs liquid from canned asparagus to flour mixure; stir well.
4. Stir in sour cream, grated cheese, salt, pepper, and hot sauce.
5. Thoroughly drain one can asparagus and arrange in bottom of ungreased 9 x2 square casserole.
6. Cover evenly with half the sour cream mixture.
7. Thoroughly drain second can asparagus and layer.
8. Top with remaining sour cream mixture.
9. Melt 3 tbs butter and mix with cracker crumbs; spread evenly.
10. Bake uncovered 30-40 minutes or until bubbly.
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