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: 2 (12 oz.) cans kernel corn; 2 Tbsp. butter or margarine; 2 Tbsp. flour; 1/2 c. milk; 1/2 c. vegetable liquid from corn; 1/2 c. grated Cheddar cheese; 1 egg, well beaten; 1 Tbsp. minced parsley; 1/4 tsp. celery salt; 1/3 c. blanched almonds, slivered and toasted; 1 pkg. frozen asparagus, parboiled

Servings: persons

2 (12 oz.) cans kernel corn
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 c. milk
1/2 c. vegetable liquid from corn
1/2 c. grated Cheddar cheese
1 egg, well beaten
1 Tbsp. minced parsley
1/4 tsp. celery salt
1/3 c. blanched almonds, slivered and toasted
1 pkg. frozen asparagus, parboiled

1
Drain corn, reserving liquid.
2
Melt butter or margarine; quickly stir in flour.
3
When blended, gradually stir in milk and 1/2 cup corn liquid.
4
Bring to a boil, stirring constantly.
5
Add cheese, egg, parsley and celery salt; stir until well blended and mixture thickens.
6
Add almonds.
7
Remove from heat.
8
Layer corn, asparagus and sauce in a baking dish.
9
Bake in 350u00b0 oven for 20 minutes.
10
Serves 6. Contains 215 calories per serving.
11
Source of Vitamins A, B and C. Preparation time:
12
10 minutes.
13
Cooking time: 30 minutes.

448

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 11 ingredients. The key ingredients include: 2 (12 oz.) cans kernel corn, 2 Tbsp. butter or margarine, 2 Tbsp. flour, 1/2 c. milk, 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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