Asparagus Casserole

Recipe from Oxmoor House

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  • 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


  1. 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.
  2. 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.
  3. Bake at 350° for 20 minutes; sprinkle with remaining cheese, and continue baking 5 minutes or until cheese melts. Serve hot.
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