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Asparagus and Pea Casserole Recipe

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This recipe for Asparagus and Pea Casserole, by , is from Family Style, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara

Category:
Category:

Ingredients:  
Ingredients:  
2 (14 1/2 oz) cans asparagus spears
2 (17 oz) cans green peas
4 hard-cooked eggs, peeled and sliced
Cheese sauce
1/2 C. buttered breadcrumbs

Cheese sauce:
6 Tbsp. butter or margarine
1/4 C. plus 3 Tbsp. all-purpose flour
1 C. reserved liquid from vegetables
1 lb. process American cheese, cubed

Directions:
Directions:
Drain asparagus spears and peas, reserving liquid.
Cut asparagus into 1-inch pieces. Arrange half of vegetables in a 3-quart casserole, place two sliced eggs on top.
Pour half of cheese sauce over eggs. Repeat layers.
Sprinkle breadcrumbs on top.
Bake at 350 for 30 minutes.

Cheese sauce:
Melt butter over low heat; add flour and cook 1 minute, stirring constantly. Gradually add 1 cup liquid. Cook over medium heat, stirring until thickened. Add cheese and stir until smooth.

Number Of Servings:
Number Of Servings:
14-16

 

 

 

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