2 tbsp. butter
2 tbsp. flour
2 (14 1/2 oz.) cans drained green asparagus tips
1 c. light cream
Salt and pepper to taste
Dash paprika
1/2 c. shredded Cheddar cheese
1 (4 oz.) can mushroom pieces
1/2 to 3/4 c. cracker crumbs

Melt butter in skillet. Blend flour, then stir in 2 tablespoons asparagus juice to make a paste. Stir in cream and cook until thickened. Add paprika, salt and pepper, cheese and mushrooms. Stir until cheese is melted.

Line bottom of casserole dish with asparagus, then add sauce. Continue to layer. Top with cracker crumbs. Bake at 350 degrees for about 15 to 20 minutes. This freezes beautifully. Thaw before you cook it.