| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Pkg green peas (up to) |
| 2 |
cn |
Asparagus spears |
| 1 |
cn |
(6.5-oz) sliced mushrooms |
| 1 |
cn |
Mushroom soup |
| 1 |
cn |
Water chestnuts |
|
|
Grated cheddar cheese |
|
|
Bread crumbs |
|
|
Salt & pepper to taste |
INSTRUCTIONS
In a well greased casserole place a layer of well drained peas (if frozen
peas are used, cook ahead), a layer of asparagus, a layer of mushrooms, a
layer of water chestnuts (sliced) and a layer of mushroom soup. Repeat.
Place a layer of grated cheese and the bread crumbs on top. Bake until
bubbly in 350 degree oven (about 20 to 30 minutes).
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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