Asparagus Casserole

Recipe from

Oxmoor House


1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
3/4 teaspoon salt
Dash of white pepper
2 (15-ounce) cans asparagus spears, drained
3 tablespoons fine, dry breadcrumbs
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese


Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add salt and pepper, mixing well.

Layer half each of asparagus spears, white sauce, breadcrumbs, and cheese in a lightly greased 10- x 6- x 2-inch baking dish. Repeat layers, reserving cheese. Set cheese aside.

Bake at 350° for 20 minutes; sprinkle with remaining cheese, and continue baking 5 minutes or until cheese melts. Serve hot.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note