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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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 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:
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.
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