2 cans cut asparagus
1 small can LeSueur peas
1 1/2 c. grated cheese
1 can cream of mushroom soup
Grease bottom of medium size casserole dish with butter.
Place drained vegetables in given order in casserole dish
(asparagus and then peas). Top with cheese and spread cream of
mushroom soup to cover top. Bake, uncovered, at 350 degrees for 20 to
25 minutes or until bubbly hot.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.