Casseroles, Vegetables

Asparagus Casserole

  • 1 can Asparagus
  • 1 can Peas
  • 1 can Condensed mushroom soup
  • 4 hard boiled Eggs
  • ~ Salt and pepper to taste
  • 2 tablespoons Butter
  • 1/2 cup Cracker crumbs

    • Drain asparagus. Put a layer of asparagus in a casserole, then a layer of peasand a layer of sliced eggs. Sprinkle with salt and pepper. Dot with butter. Repeat until casserole is full. Pour soup over all. (Can use white sauce if preferred). Cover with cracker crumbs, dot with butter, and bake in a slow oven for a few minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Betty Carr of Coal Hill, AR. 

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