"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Asparagus-Pea Casserole Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Asparagus-Pea Casserole, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Celia Craig, cousin of bride
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 small cans asparagus tips
1 can tiny English peas
1 can cream of mushroom soup
2 cups grated cheese
Margarine, salt, pepper to taste

Directions:
Directions:
Drain asparagus and peas. Place asparagus in bottom of casserole dish, add layer of peas, then mushroom soup. Dot with margarine and season with salt and pepper. Cover with a layer of cheese. Repeat layer of asparagus, peas, mushroom soup, margarine, salt and pepper. End with layer of cheese. If desired, you can sprinkle top with almonds (sliced). Bake at 350 for 30 minutes.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1035W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!