Lorraine's Asparagus Casserole
|Milk||1 Cup (16 tbs)|
|Old english cheese||8 Ounce, grated (1 Package)|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Canned asparagus tips||20 Ounce, drained (2 Cans, 10 Ounce Each)|
|Slivered almonds||4 Ounce, toasted (1/2 Of 8 Ounce Package)|
|Ritz cracker crumbs||1⁄3 Cup (5.33 tbs)|
Make a white sauce as follows: Melt butter in small saucepan.
Add flour and blend.
Slowly add milk.
Add pepper, salt and paprika.
Cook over low heat, stirring constantly until thick.
Remove from heat.
Add cheese and sherry, if desired.
Place asparagus in casserole dish.
Pour white sauce over asparagus.
Top with a thick layer of crumbs and almonds.
Bake at 450 degrees for about 20 minutes until bubbly.
Serves 4 to 6.