| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Casserole |
12 |
Servings |
INGREDIENTS
| 3 |
pk |
Frozen asparagus |
| 3 |
pk |
Frozen peas |
| 2 |
pk |
Frozen lima beans |
| 8 |
oz |
Sliced mushrooms; drained |
| 1 |
|
Jar (small) pimento; drained |
| 1 |
lb |
Grated sharp Cheddar |
| 2 |
c |
Bread crumbs |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 3 |
c |
Liquid |
| 3/4 |
ts |
Salt |
| 3 |
ds |
Cayenne pepper |
INSTRUCTIONS
Cook frozen vegetables according to package directions. Drain, reserving
liquid. Cut asparagus into 1-inch pieces. Combine vegetables with mushrooms
& pimento. Melt butter & add flour. Pour in the liquid & season with salt &
cayenne. Layer vegetables with crumbs & cheese, ending with crumbs & cheese
on top. Bake in 350 oven for 30-45 minutes. If not brown on top, turn on
broiler & place casserole under broiler until browned.
MRS E.W. (POLLY) TUCKER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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