Asparagus Pea Medley
TOTAL TIME: Prep: 20 Min. Bake: 35 min.
YIELD: 10 servings.
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
Ingredients
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2 packages (10-1/2 ounces each) frozen cut asparagus
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1 package (10 ounces) frozen peas, thawed
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1 jar (8 ounces) sliced mushrooms, drained
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1 jar (2 ounces) diced pimientos, drained
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5 tablespoons butter, divided
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3 tablespoons all-purpose flour
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3/4 cup milk
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1 jar (5 ounces) sharp American cheese spread
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/3 cup dry bread crumbs
Directions
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1.
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.
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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.
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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.
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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