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Asparagus Casserole Recipe

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This recipe for Asparagus Casserole is from The Canes Cookbook II: Chef Surge Edition, 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 of asparagus spears or tips, drained
1 can of English peas, drained
1 can of cream of mushroom soup
2 to 3 hard boiled eggs, chopped or sliced
1 teaspoon of prepared mustard
Salt and pepper'
grated cheese
Directions:
Directions:
Spray casserole dish with cooking spray. Place asparagus spears in bottom of dish. Next add peas. In a small boiler mix soup, mustard and salt and pepper. YOu may need to add a small amount of water to this. Heat until boiling stirring constantly. Pour over peas and asparagus. and bake at 350 degrees until mixture bubbles begin to form around the edges. Remove from oven and add sliced eggs on top and top with grated cheese. Return to oven until cheese melts.
Number Of Servings:
Number Of Servings:
six to eight
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a family favorite. We always had it with steak.

 

 

 

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