Asparagus & pea casserole

0 piace 0 commenti Ricetta di Kelli Wallace

Ingredienti per 8

1 can peas
1 can asparagus
1 can cream of mushroom soup
2 hard boiled eggs
1/2 cup milk
1/2 cup grated cheddar cheese
bread crumbs & toasted almond slivers

50 min · Facile

Preparazione

1. Drain cans. Put asparagus in buttered baking dish.
Slide eggs over asparagus, then layer of grated cheese.
Add layer of peas.
Dot peas & asparagus with butter and season with salt & pepper.
Add milk to mushroom soup. Mix well and pour over all.
Top with toasted bread crumbs and toasted almonds.
Bake at 350 for 30 minutes.

contorni November 12, 2013 02:05

Autore: Sherry Ward