This recipe for Asparagus and Peas, by Shari Horne, is from The Horne Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans asparagus 1 can cream of mushroom soup 1 can LeSeur peas 1 can water chestnuts grated cheddar cheese 1 can breadstick dough 2 Tbls melted butter
Mix peas and soup. Spray a 9x13 pan with nonstick spray. Drain asparagus and lay in the bottom of pan. Top with soup and peas. Sprinkle water chestnuts and cheese. Top with breadstick dough and brush with a little melted butter. Bake @ 350º for 30 minutes to an hour.
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