Click for Cookbook LOGIN
"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Mother's English Pea & Asparagus Casserole Recipe

5 stars - based on 4 votes
  Tried it? Rate this Recipe:
 

 

This recipe for Mother's English Pea & Asparagus Casserole is from The Rushton 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 can asparagus, drained
1 can English peas, drained
2 boiled eggs, sliced
1 can cream of mushroom soup
1/2 c. milk
butter
salt & pepper
grated cheddar cheese
cracker crumbs
paprika

Directions:
Directions:
Butter a 1 1/2 or 2 quart casserole dish well.
Cover bottom of dish with drained asparagus
and place sliced boiled eggs over that layer.
Then add drained English peas and cover that
with a layer of grated cheese. Salt and pepper
to taste and dot with butter. Mix soup and milk
well and pour over top. Cover with cracker
crumbs and sprinkle paprika over crumbs.
Bake in preheated 350º oven until bubbly.

Personal Notes:
Personal Notes:
Mother (Carrie Rushton) made this frequently
in her later years. I am not a fan of asparagus,
but I love this casserole!

 

 

 

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 1,500,000 in our family cookbooks!

 

 

 

15732W  

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 1,500,000 in our family cookbooks!