Asparagus and English Pea Casserole

Posted by ZetaLSU on Jan 05, 2008

From my grandmother, Sybil Spartz.


  • 2 (10oz.) package frozen asparagus
  • 1 (10oz.) package frozen English Peas
  • 1 (6oz.) jar sliced mushrooms, drained
  • 1 (2oz.) jar diced pimento, drained
  • 3 tbsp. Butter or Margarine 
  • 3 tbsp. All-purpose Flour
  • ¾ cup milk   
  • ¼ tsp. Salt
  • 1/8 tsp. Pepper   
  • ½ cup Fine Dry Breadcrumbs
  • 3 tbsp. Butter or Margarine, Melted
  • 1 (5oz.) jar Sharp process cheese spread


Cook asparagus according to package directions, omitting salt.  Drain asparagus, reserving ¾ cup cooking liquid.  Set the liquid aside.  Cut asparagus into 2-inch pieces.  Place the asparagus in a lightly greased 12x8x2-inch casserole.  Cook peas according to package directions, omitting salt.  Drain well.  Place the peas over asparagus.  Layer mushrooms and pimento over peas; set aside.  Melt 3 tbsp. butter in a heavy saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute.  Combine reserved ¾ 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 tbsp. melted butter; sprinkle over sauce.  Cover and refrigerate 8 hours or overnight.  Remove from refrigerator; let stand 30 minutes.  Bake, uncovered at 350 degrees for 40 minutes or until thoroughly heated.