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Corn Asparagus Casserole Recipe
|Canned whole kernel corn||32 Ounce (2 Can)|
|Canned asparagus spears||10 1⁄2 Ounce, drained (1 Can)|
|Blanched sliced almonds||1⁄2 Cup (8 tbs), toasted|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Bechamel sauce||1 Tablespoon|
|Cracker crumbs||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1311 Calories from Fat 494
% Daily Value*
Total Fat 56 g86%
Saturated Fat 14.2 g71%
Trans Fat 0 g
Cholesterol 61.7 mg
Sodium 1265.7 mg52.7%
Total Carbohydrates 161 g53.7%
Dietary Fiber 34.1 g136.5%
Sugars 71.4 g
Protein 47 g93.6%
Vitamin A 63% Vitamin C 82.1%
Calcium 55.9% Iron 18.9%
*Based on a 2000 Calorie diet
Combine corn, asparagus, almonds, and cheese in large mixing bowl.
Spoon into a greased 3-quart casserole.
Pour Bechamel Sauce over mixture and top with cracker crumbs.
Bake at 350° for 20 minutes.