|
Asparagus and
Pea Casserole |
Asparagus and Pea Casserole
2 cans green asparagus spears,
drained
1 can LeSeur peas, drained
1 stick of margarine
1 can sliced water chestnuts, drained
1 can mushroom soup (no water)
10 oz. grated American cheese
4 to 6 slices of wheat bread (cut
into 4 strips per slice and dip in
melted butter)
Slivered almonds, toasted (optional)
Melt margarine in a 9 x 12 Pyrex casserole dish. Dip bread slices in
butter and set aside for crust. Layer asparagus in casserole dish,
add English peas. Mix and spread soup over the vegetables, sprinkle
water chestnuts over soup. Place the buttered strips of bread over
the mixture. Sprinkle with the grated cheese and toasted almonds.
Bake in 350 degree oven for 30 minutes. Do not cover while cooking.
|
