Asparagus, Petits Peas and Mushroom Casserole
Asparagus, Petits Peas And Mushroom Casserole is an moderately easy dinner. Made with 1 (15 oz.) can asparagus or 1 1/2 lb. fresh, 1 (17 oz.) can petits peas (lesueur), 1 can small mushrooms or 1/2 c. sliced fresh mushrooms, 1/2 c. sour cream and 1 can mushroom soup, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
If using fresh asparagus, wash clean, cut spears into approximately 2 1/2-inch lengths.
Cover with water and cook, just until tender, about 10 minutes.
Drain.
Arrange around the outer edges of a buttered casserole dish, stacking on each other.
Drain peas and fill in the center of casserole.
Mix grated onion, mushrooms, cream of mushroom soup, grated cheese and pepper.
Pour over asparagus and peas.
Toss crumbs or potato chips over top. Bake in 350Β° oven for about 30 minutes or until crumbs are brown. May be made ahead of time and refrigerated until ready to bake.
π· Perfect Pairings
Complete your meal with these
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