Three vegetable casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | Frozen asparagus |
| 3 | packs | Frozen peas |
| 2 | packs | Frozen lima beans |
| 8 | ounces | Sliced mushrooms; drained |
| 1 | Jar (small) pimento; drained | |
| 1 | pounds | Grated sharp Cheddar |
| 2 | cups | Bread crumbs |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 3 | cups | Liquid |
| ¾ | teaspoon | Salt |
| 3 | dashes | Cayenne pepper |
Directions
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, .