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Ingredients
- 4 Tbsp. butter -- plus 1 Tbsp
- 6 Tbsp. flour
- 2 c. lowfat milk
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 c. shredded Cheddar cheese divided
- 20 ounce frzn asparagus spears, cooked reserve 1 c liq
- 1 c. seasoned bread crumbs
Directions
- Preheat oven to 375F degrees. In a medium saucepan, heat 4 Tbsp. butter over medium heat and blend in flour. Add in the c. of liquid from the asparagus and the lowfat milk and heat, stirring constantly, till thickened. Add in salt, pepper, and 1 c. of cheese; over same heat, stirring till cheese is melted. Remove from heat. Arrange asparagus in a shallow 2-qt casserole and top with cheese sauce. Toss remaining cheese with bread crumbs; sprinkle over sauce; dot with remaining Tbsp. of butter. Bake, uncovered, 20 min, or possibly till bubbly and lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 443 | |
| Calories from Fat 189 | 43% |
| Total Fat 21.55g | 27% |
| Saturated Fat 13.06g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 677mg | 28% |
| Potassium 456mg | 13% |
| Total Carbs 38.15g | 10% |
| Dietary Fiber 3.1g | 10% |
| Sugars 9.76g | 7% |
| Protein 24.65g | 39% |
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