Asparagus Pea Medley

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 2 packages (10-1/2 oz. each ) frozen cut asparagus
• 1 package (10 oz.) frozen peas, thawed
• 1 jar (6 oz.) sliced mushrooms, drained
• 1 jar (2 oz.) diced pimientos, drained
• 5 tablespoons butter, divided

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[ingredients-right]

• 3 tablespoons all-purpose flour
• 3/4 cup milk
• 1 jar (5 oz.) sharp American cheese spread
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup dry bread crumbs

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] Cook asparagus according to package directions, omitting the salt. Drain, reserving 3/4 cup cooking liquid. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Place asparagus in a greased 11-in. x 7-in. x 2-in. baking dish. Top with peas, mushrooms and pimientos; set aside. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables. [/step-item]

[step-item number=”5″ image_url=”” title=”” ] Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce. [/step-item]

[step-item number=”6″ image_url=”” title=”” ] 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. [/step-item]

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Originally Published in Reader's Digest