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Asparagus Pea Medley Recipe
Asparagus Pea Medley Recipe photo by Taste of Home
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Asparagus Pea Medley Recipe

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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
TOTAL TIME: Prep: 20 Min. Bake: 35 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 Min. Bake: 35 min.
MAKES: 8-10 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

Nutritional Facts

1 cup: 167 calories, 10g fat (6g saturated fat), 28mg cholesterol, 492mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 7g protein.

Directions

  1. Cook asparagus according to package directions, omitting the salt. Drain, reserving 3/4 cup cooking liquid. Place asparagus in a greased 11-in. x 7-in. baking dish. Top with peas, mushrooms and pimientos; set aside.
  2. 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.
  3. 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. Yield: 8-10 servings.
Originally published as Asparagus Pea Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p131


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Isolda User ID: 2915263 90766
Reviewed Oct. 28, 2009

"Easy, colorful, and tasty. This was a big hit at last year's holiday celebrations. I will be making it again this coming holiday season."

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