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2 tbsp. butter
2 tbsp. all-purpose flour
1 (20 oz.) can asparagus, drained & juice reserved
7 oz. (3/4 stick) N. Y. sharp cheddar cheese
1 (5/8 oz.) pkg. corn flakes
1 (8 1/2 oz.) can petit pois (petite peas)
1 (2 oz.) jar pimentos
2 hard-boiled eggs, chopped
1 (3 oz.) can sliced mushrooms

Melt butter in a saucepan over low heat; add flour and blend in with wire whisk. Measure reserved asparagus juice, and add enough milk to measure 1 cup; warm slowly in another saucepan. Add warmed juice mixture to flour mixture, stirring slowly. Cook and stir until sauce is smooth and boiling. Add some grated cheese to sauce.

Butter a 1 1/2 quart casserole, sprinkle some of the corn flakes on bottom; reserve rest for top. Add half of asparagus, half of peas, chopped pimentos, cream sauce, chopped eggs and sliced mushrooms for first layer. Then add a layer of cheese. Repeat process with vegetable combination and cream sauce, then a layer of cheese. If cream sauce has become too thick, thin with a little milk. Bake in a preheated 350 degree oven for 20 to 25 minutes until bubbly.

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