2 (10 oz.) pkg. frozen asparagus
1 (10 oz.) pkg. frozen peas
1 (6 oz.) jar drained, sliced mushrooms
1 (2 oz.) jar diced pimento
3 tbsp. butter
3 tbsp. flour
3/4 c. milk
1 (5 oz.) jar cheese spread
1/2 c. bread crumbs
Salt & pepper to taste
3 tbsp. melted butter

Cook and drain asparagus, reserve 3/4 cup cooking liquid and set aside. Cut into 2 inch pieces. Place asparagus in lightly greased 12 x 8 inch casserole. Cook peas; drain well. Place over asparagus. Layer mushrooms and pimento over peas. Set aside.

Melt 3 tablespoons butter over low heat. Add flour, stirring until smooth. Cook 1 minute. Combine asparagus liquid and milk. Gradually add to flour mixture. Cook over medium heat, stirring constantly until thick and bubbly.

Stir in cheese spread, salt and pepper. Pour over vegetables in casserole. Combine bread crumbs and 3 tablespoons melted butter, sprinkle over sauce. Cover and refrigerate 8 hours or more. Remove from refrigerator. Let stand 30 minutes. Bake uncovered 40 minutes or until thoroughly heated.