Casserole (Asparagus and Engllish Pea )

By Floridaberry

Made Christmas 1993 Great!

Ingredients

• 2 (10oz) pkg. frozen asparagus
• 1 (10oz) pkg frozen English peas
• 1 (6 oz.) jar sliced mushrooms,drained
• 1 (2 oz.) jar diced pimentos, drained
• 3 Tablespoons butter or margarine
• 3 Tablespoon all purpose flour
• 3/4 cup milk (Whole Milk)
• 1 (5 oz. ) jar sharp process cheese spread
• 1/4 teas. salt
• 1/8 teas pepper
• 1/2 cup fine dry breadcrumbs
• 3 tablespoons butter

Preparation

Step 1

Cook asparagus according to package directions omitting salt. Drain asparagus, reserving 3/4 cup cooking liquid. Set liquid aside. Cut asparagus into 2-inch pieces. Place asparagus in a lightly greased 12 x 8 x 2 inch casserole. Cook peas according to pkg. directions omitting salt. Drain well. Place peas over asparagus. Layer mushrooms and pimento over peas; set aside. Melt 3 Tablespoons butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute. Combine reserved 3/4 cup asparagus liquid and milk. Gradually add to flour mixture. Cook over medium heat; stirring constantly until mixture thickens and is slightly bubbly. Stir in cheese spread, salt and pepper. Pour over vegetables in casserole. Combine breadcrumbs and 3 Tablespoons melted butter; sprinkle over sauce. Put in fridge overnight. Remove, let stand 30 minutes. Bake at 350 for 40 minutes or until heated.