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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 1 (15 oz.) can whole kernel corn
- 1 (15 oz.) can asparagus
- 2 Tbsp. flour
- 2 Tbsp. butter
- 1/2 c. milk
- 1/2 tsp. celery seed
- crushed corn flakes
- grated cheese
Method
- 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 to 30 minutes.
