Almond Asparagus Casserole

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READY IN: 47mins
SERVES: 8
YIELD: 1 9x13
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs fresh asparagus, bottoms trimmed
  • 8
    tablespoons butter
  • 3
    tablespoons flour
  • 1
    teaspoon salt
  • 1 12
    cups milk
  • 1
    (5 ounce) jar kraft old English cheese
  • 1 12
    cups crushed crackers (Waverly wafers or Ritz are best)
  • 34
    cup sliced almonds
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DIRECTIONS

  • Boil asparagus for a few minutes (or steam in microwave steamer) then cool.
  • Melt 4 tablespoons butter in a sauce pan, then add flour, salt and milk; mix over stove until thickened.
  • Add jar of Old English cheese and mix together over stove until completely melted.
  • Add 4 tablespoons melted butter to crushed crackers and mix.
  • Spread half the mixture on bottom of 9x13" pan sprayed with Pam.
  • Place asparagus on top of cracker layer.
  • Pour cheese mixture over top; add remaining crackers and 3/4 cup toasted almonds.
  • Bake at 350F for 30 minutes or until slightly brown.
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