Asparagus-Onion Casserole

Vicki Adrian
Buhler, Kansas

Asparagus Onion Casserole

1 lb. asparagus, trimmed and cut into 1 inch pieces
2 onions, sliced
5 T. butter, divided
2 T. flour
1 c. milk
3 oz. pkg. cream cheese, divided
1 tsp. salt
1/8 tsp. pepper
1/2 c. shredded cheddar cheese
1 c. bread crumbs

Saute asparagus and onions in one tablespoon butter until crisp-tender, about 8 minutes; transfer to a 1 1/2 qt. casserole dish. Set aside. Melt 2 T. butter in a saucepan; whisk in flour until smooth. Gradually add milk; heat and stir until thickened, about 2 minutes. Reduce heat; mix in cream cheese, salt and pepper; stirring until cheese melts. Pour over asparagus and onions; sprinkle with cheddar cheese. Melt remaining butter in a small skillet. Remove from heat. Add bread crumbs. Toss gently. Sprinkle over casseole; bake at 350° for 35-40 minutes. Serves 4 to 6.

Yum! This is a rich and creamy side dish.  Great served with Grilled Salmon or Chicken and a salad.

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