Scalloped Asparagus With Olives |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 1 |
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On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share Ingredients:
2 (14 ounce) cans asparagus asparagus, drained |
20 stuffed olives, sliced |
1 (3 ounce) can mushrooms, drained |
6 tablespoons butter |
3 tablespoons flour |
1 1/2 cups milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
24 crackers, crumbled |
Directions:
1. Layer 1/2 of the asparagus in the bottom of a greased 11X 11 quart shallow baking dish with asparagus, olives and mushrooms.
2. Blend 4 tbsp butter and flour together, cook over low heat until lightly browned
3. Add milk gradually, stirring constantly until thickened
4. Stir in seasoning.
5. Pour the cream sauce down the middle of the baking dish.
6. Dot uncovered portions of asparagus with the remaining 2 tablespoons of butter and crumbs
7. Bake, covered, and 375* degrees for 30-40 minutes.
8. Remove cover and bake 3-5 minutes longer or until topping is browned.
9. Served immediately.
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