Corn Asparagus Casserole
|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)|
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.