A delightful casserole combining tender asparagus, creamy cheese, and a crispy cracker topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture.
Melt 2 tablespoons of butter in a microwave-safe bowl.
Use short intervals in the microwave to avoid overheating.
Stir in the flour until smooth.
Ensure there are no lumps for a smooth sauce.
Add 2 tablespoons of water and mix well.
This helps to create a creamy consistency.
Mix in the sour cream, cheddar cheese, Monterey Jack cheese, salt, and pepper.
Grate the cheese finely for easier melting.
Arrange half of the asparagus in the bottom of a 9x9 inch casserole dish.
Trim the asparagus ends for a cleaner presentation.
Spread half of the sour cream mixture over the asparagus.
Spread evenly for consistent flavor.
Repeat with the remaining asparagus and sour cream mixture.
Ensure the top layer is smooth for better topping adherence.
Melt the remaining butter and mix with the crushed crackers.
Crush the crackers finely for a uniform topping.
Spread the cracker mixture evenly over the casserole.
Press lightly to ensure the topping sticks.
Bake uncovered for 30-40 minutes or until bubbly and golden.
Check occasionally to prevent over-browning.
Let cool slightly before serving.
Cooling helps the casserole set for easier serving.
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