Peas and Asparagus Casserole |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a recipe that when growing up we only had on holidays, later I learned it was so easy to make, that we started having it much more often. I love this recipe and it brings back many fond memories. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
1 (15 ounce) can peas |
1 (14 1/2 ounce) can asparagus, chopped |
2 hard-boiled eggs |
1 tablespoon margarine |
1 teaspoon paprika |
Directions:
1. Open both the peas and the asparagus and save half of the juice from each.
2. To juice add butter and soup.
3. Bring to a boil, stir.
4. Put peas and asparagus in dish and cover with soup mixture.
5. Bake at 350 degrees F. until bubbly about 20-25 minutes.
6. slice egg over top and sprinkle with paprika and serve.
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