Hurried hotesses will appreciate the make-ahead convenience of this casserole. A rich and creamy sauce beautifully coats asparagus and peas. —M. Joalyce Graham, Starke, Florida
Asparagus Pea Medley
Asparagus Pea Medley
Prep Time
20 min
Cook Time
35 min
Yield
10 servings
Ingredients
- 2 packages (10-1/2 ounces each) frozen cut asparagus
- 1 package (10 ounces) frozen peas, thawed
- 1 jar (8 ounces) sliced mushrooms, drained
- 1 jar (2 ounces) diced pimientos, drained
- 5 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 3/4 cup milk
- 1 jar (5 ounces) sharp American cheese spread
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup dry bread crumbs
Directions
- Cook asparagus according to package directions, omitting the salt. Drain, reserving 3/4 cup cooking liquid. Place asparagus in a greased 11x7-in. baking dish. Top with peas, mushrooms and pimientos; set aside.
- In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce.
- Cover and refrigerate for 8 hours or overnight. Or bake, uncovered, at 350° for 35-40 minutes or until bubbly. If refrigerated before baking, remove from the refrigerator 30 minutes beforehand.
Nutrition Facts
1 cup: 167 calories, 10g fat (6g saturated fat), 28mg cholesterol, 492mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 7g protein.
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