Asparagus Casserole
Ingredients:
- 1 can Leseur peas
- 1 can asparagus
- 2 can Healthy Request cream of mushroom soup
- 8 oz. sharp cheddar cheese (grated)
- 2 boiled eggs
- 1⁄2 can asparagus juice
- 1 sleeve cheese Ritz crackers
- 2 Tbsp. butter or margarine
Instructions:
Drain the asparagus and peas reserving the asparagus juice. Add about 1/2 can of the juice to the soup and stir to thin. Layer 1/2 of the asparagus and 1/2 of the peas in a casserole dish. Chop the boiled eggs and place over the vegetables. Layer 1/2 of the cheese and 1/2 of the soup. Repeat layers and top with crumbled cheese crackers. Dot with butter or margarine. Bake at 325 degrees for about 45 minutes or until bubbly.
Notes:
Someone usually brings this to our family reunions and the casserole dish is always empty when the meal is finished.