Asparagus and Peas
2 packages (10-1/2 ounces each) frozen cut asparagus
1 package (10 ounces) frozen peas, thawed
5 tablespoons butter, divided
3 tablespoons all-purpose flour
3/4 cup milk
1 jar (5 ounces) sharp American cheese spread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry bread crumbs
1. Cook asparagus according to package directions, omitting salt. Drain, reserving 3/4 cup cooking liquid.
2. Place asparagus in a greased 11-in. x 7-in. baking dish. Top with peas and set aside.
3. In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables.
5. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce.
6. Cover and refrigerate for 8 hours or overnight. Or bake, uncovered, at 350° for 35-40 minutes or until bubbly. If refrigerated before baking, remove from the refrigerator 30 minutes beforehand.
Serves 8-10
Here's one veggie suggestion.
You sound like quite the experienced cook. I hope your in-laws & spouse appreciate all your work!
jm