Asparagus Casserole

• 5 tablespoons butter, divided
• 2 tablespoons flour
• 2 (14 1/2 ounce) cans cut asparagus spears, reserving 2 tbs liquid
• 1 (16 ounce) container sour cream
• 1 cup grated very mild cheddar cheese (etc.) or 1 cup monterey jack cheese (etc.)
• salt
• pepper
• 1/4 teaspoon hot sauce
• 1/4 cup finely crumbled saltines or 1/4 cup hi-ho cracker

1. Preheat oven 350 degrees.
2. Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
3. Add 2 tbs liquid from canned asparagus to flour mixure; stir well.
4. Stir in sour cream, grated cheese, salt, pepper, and hot sauce.
5. Thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole.
6. Cover evenly with half the sour cream mixture.
7. Thoroughly drain second can asparagus and layer.
8. Top with remaining sour cream mixture.
9. Melt 3 tbs butter and mix with cracker crumbs; spread evenly.
10. Bake uncovered 30-40 minutes or until bubbly.

butter, flour, liquid, sour cream, grated very mild, salt, pepper, hot sauce

Taken from www.food.com/recipe/asparagus-casserole-345334 (may not work)