Ingredients
8 tablespoons melted butter
6 tablespoons flour
3 cans (about 10 to 14 ounces each), asparagus spears, drained, liquid reserved
milk
3 cups shredded Cheddar cheese
buttered dinner crackers
Preparation
Combine melted butter and flour in a saucepan; stir over low heat until smooth and bubbly. Add enough milk to reserved asparagus liquid to measure 3 cups. Add milk mixture to saucepan, stirring constantly over low heat until mixture begins to thicken.
Put in casserole dish in 350 degree oven and bake 30 minutes. Put crumbled craker mixture on top and bake 5 minutes more.
