and Pea Casserole (Claire Mccallum)|
Asparagus and Pea Casserole (Claire Mccallum)
1 cn Asparagus, cut up
1 cn English peas, drain all but
1 cn Cream of mushroom soup
Drain asparagus. Arrange layer of asparagus in bottom of casserole. Mix
peas and soup and cover asparagus. Crumble crackers over and top with
layer of cheese. Continue layers until all is used. Top with cheese. Bake
at 350 about 25 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda Hendren"
on Sep 16, 1997