Dear Hubby,

I figured out the smell in the refrigerator. I will be serving it tonight at dinner.
Love, Tarnation

Asparagus Casserole
From Southern Living
Serves 12
For the sake of my marriage, I doubled the topping.


  • 3 (10-ounce) packages frozen asparagus, thawed and well drained*
  • 3 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 3/4 cup refrigerated shredded Parmesan cheese, divided
  • 1/8 teaspoon salt
  • 2/3 cup soft breadcrumbs
  • 1 tablespoon butter, melted
  • 1/4 teaspoon paprika


  • Arrange asparagus in a lightly greased 13- x 9-inch baking dish.
  • Melt 3 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese and salt, and pour over asparagus.
  • Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted butter, and paprika; sprinkle evenly over casserole.
  • Bake at 350° for 25 to 30 minutes or until thoroughly heated.
  • *3 pounds fresh asparagus may be substituted. Snap off tough ends; remove scales with a vegetable peeler, if desired. Cook in boiling water to cover 3 minutes, drain.


Hubby said...

what, no shrimp?

Carrot Jello said...


Taryn said...


Lindsay said...

This made me laugh