Asparagus Casserole

 

  • 1 1/2 cups crushed club or ritz crackers
  • 1 stick butter, melted, plus 4 tbsp
  • 2 15 oz cans extra long asparagus drained (Green Giant)
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 3 tbsp flour
  • 2 cups shredded cheddar cheese

  • Add the crushed crackers to a small mixing bowl and pour the stick of melted butter over top. Stir to combine, then set aside.
  • Add the remaining butter and salt to a large skillet set over medium heat. Once melted add the flour and whisk into the butter to form a paste. Cook for 60 seconds to remove the flour taste.
  • Pour in half a cup of milk, whisking constantly until thickened. Whisk in the rest of the milk and simmer just until thickened.
  • Remove the skillet from heat, add the cheese, and stir until the cheese has completely melted and the sauce is smooth.
  • Spray a 9x13" baking dish with nonstick cooking spray, then spread half the crushed crackers evenly out over the bottom.
  • Arrange the asparagus over the cracker crumbs in an even layer. Pour the cheese sauce over the asparagus and spread evenly out overtop using a spatula. Top with the remaining crushed crackers.
  • Bake uncovered at 350° for 25-30 minutes, just until the casserole's hot & bubbly and the cracker topping's golden brown & crispy. Carefully remove the hot dish from the oven and let it rest for 5 minutes.

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