"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1 can asparagus, drained 1 can English peas, drained 2 boiled eggs, sliced 1 can cream of mushroom soup 1/2 c. milk butter salt & pepper grated cheddar cheese cracker crumbs paprika
Butter a 1 1/2 or 2 quart casserole dish well. Cover bottom of dish with drained asparagus and place sliced boiled eggs over that layer. Then add drained English peas and cover that with a layer of grated cheese. Salt and pepper to taste and dot with butter. Mix soup and milk well and pour over top. Cover with cracker crumbs and sprinkle paprika over crumbs. Bake in preheated 350º oven until bubbly.
Mother (Carrie Rushton) made this frequently in her later years. I am not a fan of asparagus, but I love this casserole!
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