Scalloped Asparagus and Spaghetti

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Scalloped Asparagus and Spaghetti

 

1 1/2 cups spaghetti noodles, broken in small pieces

2 cups canned or cooked asparagus and liquid

2 tbsps. flour

2 tbsps. butter, melted

1 cup whole milk

4 drops tabasco sauce

1/2 tsp. salt

1 cup buttered bread crumbs

 

Cook the spaghetti in salted boiling water for about

20 minutes, drain. Drain the liquid from the asparagus

and cut the stalks in short pieces. Prepare a sauce of

the flour, butter, milk and asparagus water, and add

the Tabasco sauce and salt. In a greased baking dish

put a layer of the cooked spaghetti then one of

asparagus, cover with the sauce, and continue until

all ingredients are used. Cover the top with buttered

bread crumbs. Bake at 350 degrees for 20 minutes,

until crumbs are golden brown.