Asparagus Casserolle

author: georgette

created: 2007-10-25 03:26:06

servings: 8


This was given to me by my mother-in-law Frances Lampton. She is a wonderful cook and has taught me how to cook American style. This is a wonderful vegetable dish for your Thanksgiving table.


1 can of LeSeur green peas 1 can of asparagus spears 1 Kraft garlic cheese roll 1 can golden mushroom soup 1 small package of slivered almonds Buttered bread crumbs Heat soup, do not dilute, add garlic cheese in chunks and heat until cheese is melted. Layer peas in a casserolle dish, top with the asparagus spears and almonds. Pour cheese mixture over peas and asparagus/almonds, then top with buttered bread crumbs. Bake at 350 degrees until bubbly and brown on top.