Try this Corn and Asparagus Casserole recipe, or contribute your own.
Suggest a better descriptionMelt 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
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 85 | ||
Calories from Fat: 49 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 124.6mg | 4 % | |
Potassium 45.8mg | 1 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.2g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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