Lola Hexom'S Asparagus Corned Beef Casserole - cooking recipe

Ingredients

2 c. Creamettes
1 can cream of mushroom soup
3 Tbsp. butter
3 Tbsp. flour
3 c. milk
1/2 lb. Velveeta cheese, chopped
1 can corned beef, broken up
2 cans asparagus, drained
1 can pimientos, cut up
potato chips

Preparation

Cook Creamettes in unsalted water; drain.
Add mushroom soup and heat until blended.
Make white sauce of butter, flour and milk.
Add cheese and let melt.
Add the rest of ingredients.
Use a greased casserole.
Pour sauce over all and stir lightly.
Put potato chips on top.
Bake for 60 minutes at 350\u00b0.
Serves 15.