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Asparagus and Wild Rice Casserole

This makes a nice side dish when asparagus is in season.

Makes 6 servings

• 2 tablespoons chopped onion
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup half-and-half
• 1/2 cup sour cream
• 2 cups cooked wild rice
• 1 pound asparagus, cut into 2-inch pieces
• 3/4 cup shredded cheddar cheese
• 6 slices bacon, diced and cooked

Preheat oven to 350 degrees. In a skillet, sauté onion in butter until tender. Stir in flour, salt and pepper until smooth; add half-and-half and cook, stirring, until thickened. Remove from heat; stir in sour cream. Spread wild rice in bottom of a buttered baking dish. Top with asparagus, the still-hot sauce, cheese and bacon. Bake 45 minutes.

Per serving: 296 calories, 21 g fat, 54 mg cholesterol, 435 mg sodium, 19 g carbohydrates, 11 g protein, 2 g fiber.

I added a stronger cheese to the sauce so that I could use less of it. I like the reduced-fat Italian blend, but you can use any reduced-fat cheese that you like.

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