5 tbsp. sifted flour
1 tsp. salt
1/4 tsp. onion salt
1/4 c. melted butter
2 1/2 c. milk or light cream
2 tbsp. toasted slivered almonds
1 1/3 c. instant rice
1 1/4 c. turkey broth
1/2 c. grated American cheese
1 1/2 c. cooked asparagus
2 c. sliced, cooked turkey

Blend flour, 1/2 teaspoon salt and onion salt in butter. Add milk; cook until thickened, stirring constantly. Place rice in 2 quart shallow casserole. Combine broth and remaining salt; pour over rice. Sprinkle with 1/4 cup cheese; top with asparagus, turkey and sauce. Add remaining cheese. Bake at 375 degrees for 20 minutes. Sprinkle with almonds; serve.

Makes 6 servings.