Asparagus And Peas Casserole Recipe
Ingredients
2 cans (15 oz.) green asparagus tips
1 can (1 lb.) petite peas
1 can mushroom soup
3/4 cup sharp Cheddar cheese, grated
1 cup soft white bread crumbs
2 tablespoons margarine,melted
Directions
Chill asparagus; drain well.
Arrange half of asparagus in buttered 2-quart casserole dish.
Gently mix drained peas, soup and cheese.
Spoon half of mixture over asparagus, add remaining asparagus.
Top with rest of soup mixture.
Sprinkle buttered crumbs on top.
Bake at 350° for 30 minutes or until brown.
Arrange half of asparagus in buttered 2-quart casserole dish.
Gently mix drained peas, soup and cheese.
Spoon half of mixture over asparagus, add remaining asparagus.
Top with rest of soup mixture.
Sprinkle buttered crumbs on top.
Bake at 350° for 30 minutes or until brown.
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