Peas, Carrots, Asparagus Casserole

1. 1

   Arrange half the asparagus in a buttered 8-inch square baking dish.

2. 2

   Combine peas, soup, mushrooms, carrots and cheese, blending well.

3. 3

   Spoon half the mixture over asparagus.

4. 4

   Repeat layers. Combine breadcrumbs and oleo and sprinkle over mixture.

5. 5

   Bake at 350u00b0 for about 30 minutes or until crumbs brown.

6. 6

   Make white sauce of 2 tablespoons oleo, 2 tablespoons flour and 2 cups milk.

7. 7

   When cooked, add 1 cup shredded cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.