Scalloped Asparagus With Olives

"On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share"
 
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Ready In:
1hr 10mins
Ingredients:
9
Yields:
1 casserole
Serves:
8-10
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ingredients

  • 2 (14 ounce) cans asparagus asparagus, drained
  • 20 stuffed olives, sliced
  • 1 (3 ounce) can mushrooms, drained
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 12 cups milk
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 24 crackers, crumbled
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directions

  • Layer 1/2 of the asparagus in the bottom of a greased 11X 11 quart shallow baking dish with asparagus, olives and mushrooms.
  • Blend 4 tbsp butter and flour together, cook over low heat until lightly browned
  • Add milk gradually, stirring constantly until thickened
  • Stir in seasoning.
  • Pour the cream sauce down the middle of the baking dish.
  • Dot uncovered portions of asparagus with the remaining 2 tablespoons of butter and crumbs
  • Bake, covered, and 375* degrees for 30-40 minutes.
  • Remove cover and bake 3-5 minutes longer or until topping is browned.
  • Served immediately.

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