Corn and asparagus casserole
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Corn and asparagus casserole
  Corn    Asparagus    Casserole  
Last updated 6/12/2012 1:17:47 AM. Recipe ID 48353. Report a problem with this recipe.
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      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.
  From the book , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM

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Recipe ID 48353 (Apr 03, 2005)

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