← Casseroles, Pasta, Cheese & Egg Dishes
ASPARAGUS CASSEROLE
Casseroles, Pasta, Cheese & Egg Dishes
Ingredients
Directions
2 cans (15 oz) asparagus, drained
2 cans (1 lb) small green peas, drained
1 can mushroom soup
3/4 cup sharp cheese, grated
1 cup bread crumbs
2 tablespoons margarine
Preheat oven to 350°.
Chill asparagus 2 or 3 hours. Drain and place 1/2 of the asparagus in 2-quart casserole dish. In bowl, mix cheese, peas and soup. Spoon half over asparagus. Put in rest of asparagus and rest of green pea mixture.
Combine bread crumbs and margarine and put on top. Bake at 350° for 30 minutes or until bubbly.
VARIATION: Elba's recipe uses 2 pkgs of frozen peas instead of canned peas.
2 cans (1 lb) small green peas, drained
1 can mushroom soup
3/4 cup sharp cheese, grated
1 cup bread crumbs
2 tablespoons margarine
Preheat oven to 350°.
Chill asparagus 2 or 3 hours. Drain and place 1/2 of the asparagus in 2-quart casserole dish. In bowl, mix cheese, peas and soup. Spoon half over asparagus. Put in rest of asparagus and rest of green pea mixture.
Combine bread crumbs and margarine and put on top. Bake at 350° for 30 minutes or until bubbly.
VARIATION: Elba's recipe uses 2 pkgs of frozen peas instead of canned peas.
Source: PDF page 110
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