Shelly's Recipe

ASPARAGUS AND WILD RICE CASSEROLE

Category: Rice/Risotto

2 tbsp chopped onion
1 tbsp butter
1 tbsp flour
1/8 tsp salt
1 cup milk
1/2 cup sour cream
2 cup cooked wild rice
2 lb fresh asparagus, cut into 2 inch pieces and cooked
3/4 cup shredded cheddar cheese
6 bacon strips, diced and cooked

In a small saucepan, saute onion in butter until tender. Add flour and salt. Stir to make a paste. Add milk. Cook over medium heat, stirring constantly, until mixture thickens. Cook for 1 minute longer. Remove from heat. Stir in sour cream until smooth. In a greased 11x7 inch baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350 for 30 minutes.