Description Edit

This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.

Ingredients Edit

Directions Edit

  1. Mix butter in saucepan and gradually add flour, stirring constantly
  2. Add asparagus juice, mMaking a paste.
  3. Add cream, stirring constantly until thick
  4. Add salt, pepper and cheese and stir until dissolved
  5. Add mushrooms.
  6. Line bottom of casserole with one can of asparagus
  7. Cover with sauce and add second can of asparagus and cracker crumbs.
  8. Bake for 20 minutes at 350 °F.
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