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Peas And Asparagus Casserole
Time
45 Mins
Servings
Serves: 8
Diet Restriction
- - -
Rating
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Secret Ingredients
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
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.
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