like smothered steaks, roasted chicken, pot roasts and southern baked ham and any time holiday entertaining is on your calender.
4 to 6 servings
1 pound fresh asparagus, cut into 1-inch pieces
2 medium onions, sliced
5 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 package (3 ounces) cream cheese, cubed
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1 cup soft bread crumbs
In a skillet, saute the asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an un-greased 1-1/2-qt. baking dish.
In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a simmer; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese, salt and pepper; stir until cheese is melted. Pour over the vegetables. Sprinkle with cheddar cheese.
Melt remaining butter; toss with bread crumbs. Sprinkle with casserole. Bake, uncovered, at 350° for 35-40 minutes or until heated through.