Peas and Asparagus Casserole

"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."
 
Download
photo by mersaydees photo by mersaydees
photo by mersaydees
photo by dalexan826 photo by dalexan826
Ready In:
45mins
Ingredients:
6
Yields:
1 casserole
Serves:
8
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was excellent. Thanks
     
  2. 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!
     
  3. 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.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes