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Asparagus Pea Medley

 Asparagus Pea Medley
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
8-10 ServingsPrep: 20 Min. Bake: 35 min.

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 King Arthur Unbleached 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 11-in. x 7-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,

2 of 2

Asparagus Pea Medley (continued)

Directions (continued)

  • at 350° for 35-40 minutes or until bubbly. If refrigerated
  • before baking, remove from the refrigerator 30 minutes beforehand.
  • Yield: 8-10 servings.
Nutritional Facts: 1 cup equals 167 calories, 10 g fat (6 g saturated fat), 28 mg cholesterol, 492 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g protein.