Asparagus And English Pea Casserole

• 2 (10 oz.) pkg. frozen asparagus (can use fresh)
• 1 (6 oz.) jar sliced mushrooms, drained (or fresh)
• 3/4 c. milk
• 1/4 tsp. salt
• 1/2 c. Italian bread crumbs
• vegetable cooking spray
• 1 (10 oz.) pkg. frozen peas (can use fresh)
• 3 Tbsp. margarine
• 3 Tbsp. flour or whole wheat flour
• 1 (5 oz.) jar Cheez Whiz
• 1/8 tsp. pepper
• 3 Tbsp. melted margarine

1. Cook asparagus and peas according to package directions, omitting salt.
2. Drain asparagus and peas, reserving 3/4 cup of asparagus cooking liquid.
3. Cut asparagus into 2-inch pieces and place asparagus, peas and mushrooms into a 1 1/2 to 2-quart casserole, sprayed with vegetable spray.
4. Stir together.

frozen asparagus, mushrooms, milk, salt, italian bread crumbs, vegetable cooking spray, frozen peas, margarine, flour, pepper, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393848 (may not work)