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Categories:Viewed: 25 - Published at: 6 years ago
Ingredients
- 1 1/2 c. crushed crackers
- 2 cans asparagus, drained
- 1 stick oleo
- 1/2 c. toasted slivered almonds
- 4 Tbsp. butter
- 3 Tbsp. flour
- dash of salt
- water from asparagus
- 1 (5 oz.) jar pimento cheese spread
- 1/2 c. milk
Method
- Melt oleo.
- Mix thoroughly with crackers.
- Put 1/2 cracker crumbs on bottom of greased casserole pan.
- Divide asparagus and almonds.
- Pour 1/2 over crumbs, then sauce, then last 1/2 of asparagus and almonds.
- Bake at 450° for 20 to 25 minutes.