Peas and Asparagus Casserole

Jacqueline in KY's Note:

This is a recipe that when growing up we only had on holidays, later I learned it was so easy to make, that we started having it much more often. I love this recipe and it brings back many fond memories.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Serves: 8

Yield: 1.0 casserole

• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (15 ounce) can peas
• 1 (14 1/2 ounce) can asparagus, chopped
• 2 hard-boiled eggs
• 1 tablespoon margarine
• 1 teaspoon paprika

Directions:

1. Open both the peas and the asparagus and save half of the juice from each.
2. To juice add butter and soup.
3. Bring to a boil, stir.
4. Put peas and asparagus in dish and cover with soup mixture.
5. Bake at 350 degrees F. until bubbly about 20-25 minutes.
6. slice egg over top and sprinkle with paprika and serve.

Reviews

[Chef Stiles]

This was excellent. Thanks

[dalexan826]

I had a craving for this recipe that I knew from my childhood. This is exactly like I remember it. Even my DH, who does not like peas by themself or asparagus out of a can wanted to eat them for the next meal as leftovers!! I had a little too much liquid so I think next time I will drain the cans and just add the soup. Thanks for sharing!

[mersaydees]

My DH and I loved this. I was intrigued by canned asparagus and peas, but my store had neither, so I used thawed frozen peas, and steamed fresh asparagus. Since I didn't have the juice from the canned vegetables, I used chicken stock. Thanks, Jacqueline! Made for PAC Spring 2008.