3 tbsp. flour
10 tbsp. butter, divided
1 1/2 c. milk
5 oz. jar Cheez Whiz
42 crushed Ritz crackers
1 can asparagus, divided
1 sm. can LeSeuer Baby Peas, drained
10 oz. can mushrooms
4 tbsp. sliced almonds

Over medium heat melt 4 tbsp. butter, stir in flour. Slowly stir in milk to make white sauce. After sauce thickens, stir in Cheez Whiz until melted. Remove from heat. In another pan, melt 6 tbsp. butter. Mix in crushed Ritz cracker crumbs. Set aside. In a large greased casserole layer asparagus, peas, 3/4 of the Ritz cracker crumbs and the mushrooms. Pour cheese sauce over all. Add sliced almonds. Top with remaining cracker crumbs. Bake at 425 degrees for 25 to 30 minutes. Serves 8.