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English Pea and Asparagus Casserole

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Description Edit

Purchased from Patterson Estate in Tyler, Texas in 1992. Dated 1964.

Ingredients Edit


Directions Edit

  1. Mushrooms and slivered almonds, optional.
  2. Drain Peas and asparagus and place in casserole dish.
  3. Add sliced egg, Mushrooms and almonds.
  4. Cover with grated sharp Cheese.
  5. Pour soup over top.
  6. Cover with cracker crumbs and dot with butter.
  7. Cook at 350 until top is slightly brown and bubbly.


Contributed by Edit

Cat's Recipes Y-Group

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