Asparagus Onion Casserole |
| Name: |
Elaine Kipp |
| Base: |
Retired |
| Recipe: |
1 lb.fresh asparagus, cut into 1 inch pieces or 2 packages of frozen thawedd and drained.
1 medium onion sliced, thin
5 TBS. Margarine, divided
2 TBS. all purpose flour
1 C. milk
1 Package (3 ounce) cream cheese,cubed
1 tsp. salt
1/8 tsp.pepper
1/2 C. flour
1 C. soft bread crumbs
In skillet, saute asparagus and onion in 1 tablespoon of margarine untill crisp-tender, about 8 minuites. Transfer to ungreased 1 1/2 quart baking dish. In a saucepan, melt 2 tablespoon margine. Stir in flour untill smooth; gradualy add milk, cook and stir for 2 minuites or untill thick Add cream cheese, salt, and pepper; stir until cheese is melted. Pour over vegetables. Sprinkle with cheddar cheese. Melt remaining margarine and toss with bread crumbs. Sprinkle over cheddar cheese. Bake,
uncovered, at 350 for 35-40 minuites or untill heated through. Yield 4-6 servings |
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