1 (10 oz.) can asparagus, drained
1 (14 oz.) can artichoke hearts, drained, juiced reserved
2 (4 oz.) cans sliced mushrooms, drained
4 tbsp. butter
4 tbsp. plain flour
1 3/4 c. milk
1/2 c. reserved artichoke juice
Accent, salt and pepper to taste
3/4 lb. grated Cheddar cheese
Sliced toasted almonds

Layer asparagus, halved artichoke hearts and mushrooms in casserole. Melt butter and blend in flour; slowly add milk and artichoke juice, stirring to make heavy sauce. Add salt, pepper, Accent and 1/2 of cheese to sauce. Pour over vegetables, top with remaining cheese and toasted almonds. Bake 25 minutes at 350 degrees.