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Asparagus-Almond Casserole

4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 medium cans asparagus
1 1/2 cups grated cheese
1/2 cup slivered almonds
Cracker crumbs
ButterMelt 4 tablespoons butter. Add flour, salt and pepper until blended. Add milk. Place a layer of drained asparagus, half the cheese, half the almonds and half the sauce. Repeat once more. Sprinkle with crumbs and dots of butter. Bake at 375 degrees F for 20 to 25 minutes.

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Easy spinach casserole
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Summer vegetable casserole
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Vidalia onion casserole
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