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Asparagus-And-English Pea Casserole

southern.chef's picture
Ingredients
  Frozen asparagus 20 Ounce (2 Package)
  Frozen peas 10 Ounce (1 Package)
  Sliced mushrooms 6 Ounce, drained
  Diced pimiento 2 Ounce, drained
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Sharp processed cheese spread 5 Ounce
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Breadcrumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon, melted
Directions

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.
Drain well.
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 350° for 40 minutes or until thoroughly heated.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Servings: 
8

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