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Corn Asparagus Casserole

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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3.95
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1311 Calories from Fat 494

% Daily Value*

Total Fat 56 g86%

Saturated Fat 14.2 g71%

Trans Fat 0 g

Cholesterol 61.7 mg20.6%

Sodium 1265.7 mg52.7%

Total Carbohydrates 161 g53.7%

Dietary Fiber 34.1 g136.5%

Sugars 71.4 g

Protein 47 g93.6%

Vitamin A 63% Vitamin C 82.1%

Calcium 55.9% Iron 18.9%

*Based on a 2000 Calorie diet

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Corn Asparagus Casserole Recipe