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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Asparagus-English Pea and Mushroom Casserole Recipe

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This recipe for Asparagus-English Pea and Mushroom Casserole is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10oz) cream of mushroom soup
1-2 cans asparagus
1-2 cans english peas
1 stick or 1 pkg Ritz crackers
1/4 lb grated cheese
salt to taste
1/2-1 stick butter, melted
Directions:
Directions:
Line casserole dish with Ritz--put a layer of peas, then a layer of asparagus then a layer of grated cheese and etc.... until casserole dish is filled. Put liquid from asparagus with mushroom soup. Pour the soup mixture over the casserole. Put cracker crumbs on the top. Drizzle melted butter over crumbs. Bake at 350º until the top is light brown (about 30 minutes)
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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