Asparagus Casserole

• 2 Tbsp. butter
• 2 (14 1/2 oz.) cans green asparagus tips, drained (save juice)
• dash of paprika
• 1/2 c. shredded Cheddar cheese
• 3/4 c. cracker crumbs
• 2 Tbsp. flour
• 1 c. light cream
• salt and pepper to taste (I use white pepper)
• 1 (4 oz.) can mushroom pieces

1. Melt butter in small skillet.
2. Stir in flour; when well blended,
3. stir
4. in 2 tablespoons asparagus liquid
5. to
6. make
7. a paste.
8. Stir in cream; cook and stir
9. constantly until mixture thickens.tdd salt and pepper.
10. Stir
11. intaprika,
12. shredded cheese
13. and
14. mushrooms;
15. continue
16. stirring
17. untiltheesets melted.
18. Line bottom of 2-quart casserole dish
19. with
20. halftf the asparagus.tover with half of the sauce,
21. then
22. the other half ofthe
23. asparagustnd the rest of
24. the
25. sauce.
26. Spread cracker crumbs over casserole.
27. Bake at 350u0b0 about 15 minutes, until top bubbles.

butter, paprika, cheddar cheese, cracker crumbs, flour, light cream, salt, mushroom pieces

Taken from www.cookbooks.com/Recipe-Details.aspx?id=757205 (may not work)