CORN AND ASPARAGUS CASSEROLE
1 No. 2 can whole kernel corn
1 No. 300 can all green asparagus
½ cup milk
2 tablespoons butter or margarine
2 tablespoons flour
¼ teaspoon celery salt
1 tablespoon chopped parsley
Drain corn and asparagus. Combine vegetable liquors and measure ½ cup; add milk. Melt butter or margarine in a saucepan; add flour and blend. Gradually stir in liquid; cook, stirring constantly, until smooth and thickened. Add celery salt. Spread corn over the bottom of a shallow (10 × 6 × 2-inch) baking dish; arrange asparagus over corn. Pour white sauce over vegetables and sprinkle with parsley. Bake in a moderate oven (350°F.) 20 minutes. 6 to 8 Servings