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Asparagus and english pea casserole

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Ingredients/Components

pkg - 2 oz
milk - 3/4 c
salt - 1/4 tsp
melted margarine - 3 Tbsp
margarine - 3 Tbsp
pepper - 1/8 tsp
Italian bread crumbs - 1/2 c
jar Cheez Whiz - 1 oz
vegetable cooking spray - 1 item
jar sliced mushrooms, drained or fresh - 1 oz
flour or whole wheat flour - 3 Tbsp

How to make asparagus and english pea casserole:

Cook asparagus and peas according to package directions, omitting salt. Drain asparagus and peas, reserving 3/4 cup of asparagus cooking liquid. 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. Stir together.

Melt 3 tablespoons of margarine in saucepan over medium heat. Add flour; stir until smooth. Cook 1 minute. Combine reserved liquid and milk. Gradually add to flour mixture and cook over medium heat, stirring constantly until thickened and bubbly. Stir in cheese, salt and pepper. Pour over vegetables.

Combine bread crumbs and 3 tablespoons melted margarine. Sprinkle over vegetables. Bake at 350° for 35 to 40 minutes. Great as a side dish or for stuffing a baked potato.

Recipe categories: Side dish, Asparagus, Casseroles.

Rating:

4.4

Average rating: 4.4, total votes: 5

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