Asparagus & Wild Rice Casserole

2 Tbsp. chopped onion
1 Tbsp. butter
1 Tbsp. all-purpose flour
1/8 tsp. salt
1 c. milk
1/2 c. sour cream
2 c. cooked wild rice
2 lbs. fresh asparagus, cut into 2” pieces, cooked
3/4 c. shredded Cheddar cheese
6 bacon strips, diced and cooked

In small saucepan sauté onion in butter until tender. Stir in flour and salt until blended. Gradually stir in milk. Bring to boil over medium heat; cook and stir for two minutes or until thickened. Remove from heat; cool for one minute. Stir in sour cream until smooth. In greased 11-inch by 7-inch baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake, uncovered, at 350° for 30 minutes or until heated through. Serves 6.

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