Title: Corn and Asparagus Casserole
Categories: Casserole
Yield: 6 Servings

1 cn (15-oz) whole kernel corn
1 cn (15-oz) asparagus
2 tb Flour
2 tb Butter
1/2 c Milk
1/2 ts Celery seed
Crushed corn flakes
Grated cheese

Melt butter in saucepan. Add flour and stir. Drain juice from corn and
asparagus to make 1/2 cup liquid. Add milk and combine with flour and
butter mixture. Cook until thickened and smooth. Add celery seed. Put corn
in bottom of 1-1/2 quart casserole, cut up asparagus in 1-1/2 inch pieces
and put on top of corn. Pour sauce over corn and asparagus. Crumble corn
flakes over top. Grate cheese and cover corn flakes. Bake at 350 for 25-30
minutes.

MRS JIMMY KIRKPATRICK (JEAN)

HOLLY GROVE, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.