Peas and Asparagus Casserole
Peas And Asparagus Casserole is an easy dinner. Made with 1 (10 1/2 oz.) can asparagus tips, 1 (15 oz.) can small peas, 2 boiled eggs and 1 (10 3/4 oz.) can cream of mushroom soup, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Drain asparagus and peas.
In a 1 1/2 or 2-quart casserole, layer the asparagus, pepper and peas on asparagus.
Spread sliced, boiled eggs on peas.
Salt and pepper.
Then spread undiluted cream of mushroom soup on top.
Cook in 350Β° oven, uncovered, about 1 hour.
π· Perfect Pairings
Complete your meal with these
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