Asparagus Casserole

Mildred in the Kitchen from joan Walker on Vimeo.
video by Henry Walker

Asparagus Casserole

½ cup cracker crumbs
melted margarine or butter
1 can asparagus, drained
½ cup slivered almonds
1 glass Old English cheese or your favorite cheese
4 T. butter or margarine
3T. flour
1 ½ cup milk
1 tsp. salt

Combine the cracker crumbs with the melted butter. Line the bottom of a baking dish with a cup of the buttered crumbs. Spread the drained asparagus over the crumbs and then sprinkle the almonds over it. Make a sauce with the butter, flour, milk, and salt, then add the cheese and stir until smooth. Pour over the asparagus and top with the remaining crumbs.

Bake at 450℉ for 12 minutes.

Note: Mildred said this is a dish that even people who do not like asparagus will like. The cheese referred to  was (is?) made by Kraft and packaged in a glass that can be saved to use as a juice glass.