Peas, Carrots, Asparagus Casserole
Peas, Carrots, Asparagus Casserole is an moderately easy dinner. Made with 1 (15 oz.) can carrots, drained, 2 (15 oz.) cans asparagus, drained, 2 (17 oz.) cans small peas, drained, 1 (10 1/2 oz.) can cream of celery soup (undiluted) and 1 (4 oz.) can sliced mushrooms, drained or 1/2 lb. fresh mushrooms, sliced, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Arrange half the asparagus in a buttered 8-inch square baking dish.
Combine peas, soup, mushrooms, carrots and cheese, blending well.
Spoon half the mixture over asparagus.
Repeat layers. Combine breadcrumbs and oleo and sprinkle over mixture.
Bake at 350Β° for about 30 minutes or until crumbs brown.
Make white sauce of 2 tablespoons oleo, 2 tablespoons flour and 2 cups milk.
When cooked, add 1 cup shredded cheese.
π· Perfect Pairings
Complete your meal with these
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