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Corn Asparagus Casserole

Southern.Crockpot's picture
Ingredients
  Canned whole kernel corn 32 Ounce (2 Can)
  Canned asparagus spears 10 1⁄2 Ounce, drained (1 Can)
  Blanched sliced almonds 1⁄2 Cup (8 tbs), toasted
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Bechamel sauce 1 Tablespoon
  Cracker crumbs 1 Cup (16 tbs)
Directions

Drain corn, reserving 1/2 cup liquid for Bechamel Sauce.
Combine corn, asparagus, almonds, and cheese in large mixing bowl.
Spoon into a greased 3-quart casserole.
Pour Bechamel Sauce over mixture and top with cracker crumbs.
Bake at 350° for 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Corn
Interest: 
Quick, Healthy

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