Corn and Asparagus Casserole  

1 can (15-oz) whole kernel corn

1 can (15-oz) asparagus

2 tablespoons  Flour

2 tablespoons  Butter

1/2 cup Milk

1/2 teapoons 

Celery seed

Crushed corn flakes

Grated cheese  

Melt butter in saucepan. Add flour and stir. Drain juice from corn and asparagus to make 1/2 cup liquid. Add milk and combine with flour and butter mixture.

Cook until thickened and smooth. Add celery seed. Put corn in bottom of 1-1/2 quart casserole, cut up asparagus in 1-1/2 inch pieces and put on top of corn.

Pour sauce over corn and asparagus. Crumble corn flakes over top. Grate cheese and cover corn flakes. Bake at 350 for 25-30 minutes.