Name: Asparagus Pea Medley
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus Pea Medley

1. 2 packages (10-1/2 ounces each) frozen cut asparagus -

2. 1 package (10 ounces) frozen peas, thawed -

3. 1 jar (8 ounces) sliced mushrooms, drained -

4. 1 jar (2 ounces) diced pimientos, drained -

5. 5 tablespoons butter, divided -

6. 3 tablespoons all-purpose flour -

7. 3/4 cup milk -

8. 1 jar (5 ounces) sharp American cheese spread -

9. 1/4 teaspoon salt -

10. 1/4 teaspoon pepper -

11. 1/3 cup dry bread crumbs -

How to cook deliciously - Asparagus Pea Medley

1. Stage

Cook asparagus according to package directions, omitting the salt. Drain, reserving 3/4 cup cooking liquid. Place asparagus in a greased 11x7-in. baking dish. Top with peas, mushrooms and pimientos; set aside.

2. Stage

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. Stage

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.