This recipe for PEAS AND ASPARAGUS CASSEROLE, by Betty T. Fields, is from Family & Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can English peas 1 small can asparagus peas asparagus 1 cup grated cheese. pepper margarine salt
Combine: peas and asparagus. Drain juice from both and use ½ of juice. Thicken with a little flour. Mix peas, asparagus and about 1 cup grated cheese. Season with pepper and margarine, (salt, if needed). Pour thickened juice over all. Place in oven on low until cheese melts.
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