Asparagus Pea Medley

This recipe transforms stand-by vegetables into an extraordinary holiday side dish.

Hurried hostesses will appreciate the make-ahead convenience of this casserole. A rich and creamy sauce beautifully coats asparagus and peas.
-- M. Joalyce Graham, Starke, Florida

You Will Need
2 packages (10-1/2 ounces each ) frozen cut asparagus
1 package (10 ounces) frozen peas, thawed
1 jar (6 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


What to Do
1. Cook asparagus according to package directions, omitting the salt. Drain, reserving 3/4 cup cooking liquid.

2. Place asparagus in a greased 11-in. x 7-in. x 2-in. baking dish. Top with peas, mushrooms and pimientos; set aside.

3. 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.

4. Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables.

5. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce.

6. 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.

Serves 8-10

From Taste of Home's Holiday & Celebrations Cookbook 2005

 

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