|
|
|
Nancy's Kitchen - Tried and Tested Recipes
Asparagus Casserole
Asparagus Casserole
1 tall can asparagus, drained
1 (14 ounce) can English peas
1 can cream of mushroom
soup
1 4 oz. Jar pimentos, chopped
2 hard-cooked eggs,
chopped
2 Tbsp. Milk
2 oz. Grated Cheddar cheese
1
Tbsp. Butter
Add milk to mushroom soup. Heat and stir
until smooth. Add pimento and hard-cooked eggs. Layer
asparagus, English peas and soup mixture in a buttered 8 by
8 casserole dish. Finish the Layering with the soup mixture.
Sprinkle grated cheese on top and dot with butter. Bake 25
to 30 minutes at 350 degrees or until soup is bubbly and
casserole is slightly brown.
Makes 6 servings
Bren in
North Louisiana
http://www.nancyskitchen.com
|
|
| |
