Asparagus Caserole

In Uncategorized on January 15, 2010 at 9:06 am

2 large cans – green asparagus
1 bottle stuffed olives – sliced
1 pt. White Sause
1 c. grated cheese
1 can mushrooms – sliced

Arrange alternate layers of asparagus, olives, mushrooms & white sauce. Top with buttered bread crumbs & bake until breadcrumbs brown.

White Sauce

1/2 stick butter
3 T. flour
1 c. milk

Add cheese to this (1 c. grated). Season with salt, black pepper & paprika.

  1. I guess Grandma would assume that you would know how to make “white sauce” – You melt the butter in a frying pan and stir in the flour to make a paste; then add the milk and stir until it bubbles and becomes all creamy and smooth. Then you would add the cheese and stir until it had melted…
    I surely don’t remember the olives in any asparagus that Grandma made. Maybe I just pulled mine out! 🙂

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