Asparagus Casserole

• 2 pounds Asparagus
• 8 Tablespoons Butter, Divided In Half
• 3 Tablespoons Flour
• 1 teaspoon Salt
• 1-1/2 cup Milk
• 5 ounces, weight Old English Cheese (Kraft), From A Jar
• 1-1/2 cup Waverly Cracker Crumbs
• 3/4 cups Slivered Almonds, Toasted

1. To make the cheese sauce, in a saucepan, melt half of the butter over medium heat. Stir in flour and salt to make a paste. Add milk and cook until thickened. Add the jar of Old English Cheese and stir until completely melted. Set aside.
2. Crush crackers and add remaining butter (melted) to the cracker mixture. Spread a layer of cracker crumbs (leave some for topping) on the bottom of a 9x13 pan sprayed with Pam. Place raw asparagus on top of the cracker layer. Sprinkle almonds over the asparagus. Pour cheese mixture over the top. Sprinkle remaining crackers on top.
3. Bake at 350 degrees for 25-30 minutes or bubbly.

butter, flour, salt, milk, english cheese, waverly cracker crumbs

Taken from tastykitchen.com/recipes/sidedishes/asparagus-casserole-2/ (may not work)