Asparagus-And-English Peas - cooking recipe

Ingredients

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

Preparation

Cook asparagus according to directions.
Drain, reserving 3/4 cup liquid.
Place in 12 x 8 x 2-inch dish, greased.
Cook peas and drain.
Layer peas, mushrooms and pimiento.
Melt 3 tablespoons butter. Add flour and cook 1 minute.
Combine asparagus liquid and milk. Add flour mixture. Cook on low heat until thickened.
Stir in cheese, salt and pepper. Pour over vegetables in casserole.
Combine bread crumbs and 3 tablespoons melted butter. Sprinkle over sauce.
Can refrigerate overnight. Let stand 30 minutes.
Bake at 350\u00b0 for 40 minutes.
Makes 8 servings.