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Asparagus-Pea Casserole
Hazel's Hot Dish Recipe of the Week
Asparagus-Pea Casserole

1 16-ounce can asparagus

1 16-ounce can green peas, drained

3 hard-boiled eggs, sliced

1 10-ounce can cream of mushroom soup

1 cup sharp cheddar cheese, grated

2 tablespoons butter, melted

1 cup cornflake crumbs

Preheat oven to 350°.

Drain asparagus, reserving 1/3 cup liquid. Layer peas, sliced eggs, asparagus, soup and cheese in a buttered baking dish. Sprinkle with reserved asparagus liquid. Top with cornflake crumbs. Dribble melted butter over crumbs. Bake at 350° for 45 minutes.
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