2 No. 2 cans drained asparagus or 4 c. fresh
1 can chopped corned beef
2 c. Creamettes, cooked
1 can mushroom soup
3 tbsp. butter
3 c. milk
3 tbsp. flour

Arrange asparagus and corned beef in layers in casserole dish. Mix together butter, milk and flour and cook to make a white sauce. Mix Creamettes and soup and pour over casserole contents. Add the white sauce and sprinkle with 1/4 pound grated Alberta cheese.

Bake at 350°F for 45 minutes.