Asparagus & Pea Casserole
Miz Helen's Kitchen
Ingredients
8 slices bacon, thin sliced, cooked and crumbled
8 cups fresh asparagus, chopped
2 cups green peas, fresh or frozen
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parsley
1-1/2 teaspoon thyme
3 cups cooked rice
The Sauce
1/2 cup flour
3 cups milk
2 cups Gruyere Cheese, grated
Garnish
1/2 cup fresh radish, sliced
Directions
In a large skillet, cook the bacon until crisp.
Remove the bacon to drain on a paper towel.
Pour all but 6 tablespoons of the bacon fat into a medium sauce pan.
In the bacon fat left in the skillet saute the green bell pepper and onion with the garlic.
Add the asparagus and peas then saute for 5 minutes, stirring constantly.
Stir in the salt, pepper, parsley and thyme.
Remove the skillet from the heat and let the vegetables set while you make the sauce.
Heat the bacon fat that was placed in the medium sauce pan.
When the fat is hot, add the flour and stir until the flour starts to cook.
Whisk in the milk and whisk until the sauce is smooth.
Add the cheese to the sauce and whisk until the cheese is melted in the sauce.
If the sauce is to thick then thin it with a little more milk.
In a large mixing bowl, add the cooked rice, all the vegetable saute and mix well.
Next add the sauce and mix well.
Pour the mix into a 9 X 13 baking dish.
Bake at 350 degrees for 30 minutes until the casserole is starting to bubble and brown.
Remove from the heat and let set for 10 minutes.
Garnish with the crumbled bacon and sliced radishes.
Enjoy!