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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Mother's English Pea & Asparagus Casserole Recipe

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This recipe for Mother's English Pea & Asparagus Casserole is from The Rushton Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 can asparagus, drained
1 can English peas, drained
2 boiled eggs, sliced
1 can cream of mushroom soup
1/2 c. milk
salt & pepper
grated cheddar cheese
cracker crumbs

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 350 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!




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