Asparagus-And-English Peas

• 2 (10 oz.) pkg. frozen asparagus
• 1 (10 oz.) pkg. frozen English peas
• 1 (6 oz.) jar mushrooms, drained
• 1 (2 oz.) jar diced pimiento, drained
• 3 Tbsp. butter
• 3 Tbsp. flour
• 3/4 c. milk
• 1/4 tsp. salt and pepper
• 1 (5 oz.) jar sharp cheese spread
• 1/2 c. dry bread crumbs
• 3 Tbsp. butter

1. Cook asparagus according to directions.
2. Drain, reserving 3/4 cup liquid.
3. Place in 12 x 8 x 2-inch dish, greased.
4. Cook peas and drain.
5. Layer peas, mushrooms and pimiento.
6. Melt 3 tablespoons butter. Add flour and cook 1 minute.
7. Combine asparagus liquid and milk. Add flour mixture. Cook on low heat until thickened.
8. Stir in cheese, salt and pepper. Pour over vegetables in casserole.
9. Combine bread crumbs and 3 tablespoons melted butter. Sprinkle over sauce.
10. Can refrigerate overnight. Let stand 30 minutes.
11. Bake at 350u0b0 for 40 minutes.
12. Makes 8 servings.

frozen asparagus, peas, mushrooms, pimiento, butter, flour, milk, salt, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=803772 (may not work)