Asparagus Onion Casserole

...with a little cheese please

Vegetables seem to be the thing this week as I find myself wanting to share with you this tasty casserole dish that is simple to make and one that is rich, creamy, and full of flavor.

You may not be able to see it, but hidden beneath all that luscious sauce is tender bites of asparagus. The sauce with the relish of onion and cheese is just perfect. Not to mention the texture of the topping is another pleasure. Enjoy!

Asparagus Onion Casserole
4-6 servings
 

1 pound fresh asparagus, cut into 1-inch pieces
2 small spring 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, sauté the asparagus and onions in 1 tablespoon of butter until crisp-tender, about 6 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 boil; 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.