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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I was delighted to discover this rich casserole years ago when we had a large asparagus patch, recalls Nancy Thibodeau of Overgaard, Arizona. It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending. Ingredients:
1 package (10 ounces) frozen asparagus cuts, thawed and drained |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat |
1/2 cup shredded cheddar cheese |
4 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup milk |
1/2 teaspoon ground mustard |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 teaspoons lemon juice |
1 cup soft bread crumbs |
Directions:
1. Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
2. Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 4 servings.
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