Melt butter in saucepan. Add flour and stir. Drain juice from corn and asparagus to make 1/2 cup liquid. Add milk and combine with flour and butter mixture. Cook until thickened and smooth. Add celery seed. Put corn in bottom of 1-1/2 quart casserole, cut up asparagus in 1-1/2 inch pieces and put on top of corn. Pour sauce over corn and asparagus. Crumble corn flakes over top. Grate cheese and cover corn flakes. Bake at 350 for 25-30 minutes.
MRS JIMMY KIRKPATRICK (JEAN)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9,
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