Asparagus & pea casserole

0 likes 0 comments Recipe by Kelli Wallace

Ingredients for 8

1 can peas
1 can asparagus
1 can cream of mushroom soup
2 hard boiled eggs
1/2 cup milk
1/2 cup grated cheddar cheese
bread crumbs & toasted almond slivers

50 min · Easy

Directions

1. Drain cans. Put asparagus in buttered baking dish.
Slide eggs over asparagus, then layer of grated cheese.
Add layer of peas.
Dot peas & asparagus with butter and season with salt & pepper.
Add milk to mushroom soup. Mix well and pour over all.
Top with toasted bread crumbs and toasted almonds.
Bake at 350 for 30 minutes.

side dishes November 12, 2013 02:05

Author Sherry Ward