Recipe - Corn And Asparagus Casserole

1 cn (15oz) whole kernel corn
1 cn (15oz) asparagus
2 tablespoon Flour
2 tablespoon Butter
One half cup Milk
One half teaspoon Celery seed
Crushed corn flakes
Grated cheese

Melt butter in saucepan. Add flour and stir. Drain juice from corn and
asparagus to make One half cup liquid. Add milk and combine with flour and
butter mixture. Cook until thickened and smooth. Add celery seed. Put corn
in bottom of 1One half quart casserole, cut up asparagus in 1One half 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 2530
minutes.

MRS JIMMY KIRKPATRICK (JEAN)

HOLLY GROVE, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.