Asparagus Casserole With Cheese Sauce

• 1 (15 oz.) can asparagus, drained
• 4 pieces toast, cut crust off and quarter
• 5 c. grated Cheddar cheese
• 6 Tbsp. butter
• 6 Tbsp. flour
• 2 c. milk
• 1 c. chicken bouillon (2 cubes dissolved in 1 c. water)
• 1/2 tsp. salt
• 1/2 tsp. pepper

1. Melt your butter over very low heat; add flour, stirring constantly.
2. Add milk, stirring continuously.
3. Next, add the dissolved chicken bouillon, still stirring.
4. Add Cheddar cheese, stirring continuously.
5. By the time the cheese has melted you should have a rich creamy sauce; now add salt and pepper.
6. Arrange quartered toast in baking dish and place drained asparagus on top of toast.
7. Pour cheese sauce over asparagus.
8. Bake at 350u0b0 for 20 minutes or until the cheese sauce is bubbling.
9. Serves 6.

quarter, cheddar cheese, butter, flour, milk, chicken bouillon, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080520 (may not work)