Asparagus And Peas Casserole

1. 1

   Cook peas.

2. 2

   Drain asparagus, water chestnuts and mushrooms. Slice chestnuts thin.

3. 3

   Crumble 4 slices dry bread into 1 stick of butter.

4. 4

   Spread peas in pan.

5. 5

   Place asparagus on peas, then chestnuts and mushrooms.

6. 6

   Spread 1 cup mushroom soup (undiluted) over vegetables.

7. 7

   Sprinkle half cup grated cheese over soup.

8. 8

   Top with crumbs and bake until brown.

9. 9

   Bake at 350u00b0 for 30 minutes. Grease 9 x 9 x 2-inch dish or pan with butter.

No nutritional information available.

No additional tips available.