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Asparagus-And-English Pea Casserole Recipe
|Frozen asparagus||20 Ounce (2 Package)|
|Frozen peas||10 Ounce (1 Package)|
|Sliced mushrooms||6 Ounce, drained|
|Diced pimiento||2 Ounce, drained|
|All purpose flour||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Sharp processed cheese spread||5 Ounce|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
Calories 232 Calories from Fat 128
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 8.8 g43.8%
Trans Fat 0 g
Cholesterol 38.8 mg12.9%
Sodium 497.2 mg20.7%
Total Carbohydrates 16 g5.4%
Dietary Fiber 3.6 g14.2%
Sugars 3.5 g
Protein 10 g19.1%
Vitamin A 37.8% Vitamin C 48.2%
Calcium 15.1% Iron 9.2%
*Based on a 2000 Calorie diet
Drain asparagus, reserving 3/4 cup cooking liquid.
Set liquid aside.
Cut asparagus into 2-inch pieces.
Place asparagus in a lightly greased 12- x 8- x 2-inch casserole.
Cook peas according to package directions, omitting salt.
Place peas over asparagus.
Layer mushrooms and pimiento over peas, set aside.
Melt 3 tablespoons butter in a heavy saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute.
Combine reserved 3/4 cup asparagus liquid and milk.
Gradually add to flour mixture, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in cheese spread, salt, and pepper.
Pour over vegetables in casserole.
Combine breadcrumbs and 3 tablespoons melted butter, sprinkle over sauce.
Cover and refrigerate 8 hours or overnight.
Remove from refrigerator, let stand 30 minutes.
Bake, uncovered, at 350Â° for 40 minutes or until thoroughly heated.