Saltine-Cracker Asparagus Casserole

Though I'm not particularly a fan of canned asparagus, this casserole version produces a mighty fine dish...it's all in the sauce.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 5  tablespoons butter, divided
• 2  tablespoons flour
• 2 (14 1/2ounce) cans  cut asparagus spears, reserving 2 tbs liquid
• 1 (16 ounce) container sour cream
• 1  cup  grated very mild cheddar cheese (etc.) or 1  cup monterey jack cheese (etc.)
•  salt
•  pepper
• 1⁄4 teaspoon  hot sauce
• 1⁄4 cup  finely crumbled  saltines or 1⁄4 cup  hi-ho  cracker

Directions

1. Preheat oven 350 degrees.
2. Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
3. Add 2 tbs liquid from canned asparagus to flour mixure; stir well.
4. Stir in sour cream, grated cheese, salt, pepper, and hot sauce.
5. Thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole.
6. Cover evenly with half the sour cream mixture.
7. Thoroughly drain second can asparagus and layer.
8. Top with remaining sour cream mixture.
9. Melt 3 tbs butter and mix with cracker crumbs; spread evenly.
10. Bake uncovered 30-40 minutes or until bubbly.