Corn And Asparagus Bake Recipe

Name: Corn And Asparagus Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. frozen asparagus; 1 (12 oz.) can whole kernel corn; 2 Tbsp. flour; 2 Tbsp. melted butter; 1/2 c. milk; 1/2 c. corn liquid; 1/2 c. grated cheese; 1 egg, well beaten; 1 Tbsp. minced parsley; 1 tsp. salt; 1/2 tsp. celery salt; 1/2 c. blanched almonds, slivered and toasted

Servings: persons

1 pkg. frozen asparagus
1 (12 oz.) can whole kernel corn
2 Tbsp. flour
2 Tbsp. melted butter
1/2 c. milk
1/2 c. corn liquid
1/2 c. grated cheese
1 egg, well beaten
1 Tbsp. minced parsley
1 tsp. salt
1/2 tsp. celery salt
1/2 c. blanched almonds, slivered and toasted

1
Cook asparagus slightly less time than package directions. Drain corn, reserving liquid.
2
Stir flour into melted butter; blend well.
3
Stir milk and corn liquid gradually into flour mixture.
4
Bring to boil, stirring constantly.
5
Add cheese, egg, parsley, salt and celery salt; stir well until mixture thickens. Add almonds.
6
Remove from heat.
7
Layer corn, asparagus and sauce in a greased 3-quart baking dish.
8
Bake, covered, at 350u00b0 for about 20 minutes.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pkg. frozen asparagus, 1 (12 oz.) can whole kernel corn, 2 Tbsp. flour, 2 Tbsp. melted butter, and more.

Yes, Corn And Asparagus Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Asparagus Bake

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