"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Asparagus-Pea Casserole Recipe

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This recipe for Asparagus-Pea Casserole, by , is from The Parker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Parker
Added: Tuesday, June 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (14 1/2 oz) can cut asparagus, drained
1 (16 oz) can green peas, drained
1 (10 3/4 oz) can cream of mushroom soup
1/2 c grated mild cheddar cheese
2 to 3 hard-cooked eggs, sliced
about 1 c crushed round buttery crackers
1/2 c margarine melted
1 can drained water chestnuts (optional)

Directions:
Directions:
Combine asparagus, peas, eggs and chestnuts in a lightly greased 1 1/2 qt casserole. Spread soup over vegetable mixture. Sprinkle with cheese and crackers. Drizzle with margarine. Bake at 350 for 20-30 minutes.

Personal Notes:
Personal Notes:
Served for Wilson's Dedication 5-7-1989. Also served for most family gatherings over the years.

 

 

 

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