Swiss Asparagus Casserole

  • 5 tablespoons butter, divided
  • 2 cups fresh asparagus, sliced diagonally
  • 1 medium onion, sliced
  • 1 tablespoon flour
  • Salt and pepper to taste
  • 1 cup sour cream
  • 1 cup Swiss cheese, shredded
  • ¼ cup cracker crumbs

Melt 2 tablespoons butter in large skillet. Sauté asparagus for 2 to 3 minutes until barely tender. Remove from pan, and set aside. In same skillet, sauté onion in 2 tablespoons butter until onion is soft. Stir in flour, salt, and pepper. Cook for 1 minute until flour is well blended. Add sour cream and shredded cheese. Cook, stirring constantly, over low heat until cheese melts. Spoon asparagus into a buttered shallow baking dish. Top with cheese-and-sour-cream mixture. Sprinkle with crumbs, and dot with remaining butter. Bake at 400° for 20 minutes. If top is not brown, place under broiler for an additional minute or two.

— Ann K. Sprenger

Additional recipes from The Joy of Sharing that appeared originally with this one:
Crock-Pot Italian Pork Chops

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