Asparagus-And-English Pea Casserole
|Frozen asparagus||20 Ounce (2 Package)|
|Frozen peas||10 Ounce (1 Package)|
|Sliced mushrooms||6 Ounce, drained|
|Diced pimiento||2 Ounce, drained|
|All purpose flour||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Sharp processed cheese spread||5 Ounce|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
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 package directions, omitting salt.
Place peas over asparagus.
Layer mushrooms and pimiento 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 is thickened and bubbly.
Stir in cheese spread, salt, and pepper.
Pour over vegetables in casserole.
Combine breadcrumbs and 3 tablespoons melted butter, sprinkle over sauce.
Cover and refrigerate 8 hours or overnight.
Remove from refrigerator, let stand 30 minutes.
Bake, uncovered, at 350Â° for 40 minutes or until thoroughly heated.