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English peas mushrooms water chestnuts cream of chicken soup cream of celery soup butter Bread Cheddar cheese
Viewed: 33 - Published at: 8 months agoIngredients
- 1 (15 oz.) can English peas, drained
- 1 (15 oz.) can asparagus, drained
- 1 small can mushrooms, drained
- 1 can water chestnuts, drained
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 stick butter
- 5 slices bread
- 3/4 c. grated Cheddar cheese
Method
- Mix first 4 ingredients; melt butter, cube bread and saute in butter.
- Grease 9 x 13-inch casserole dish.
- Divide vegetables and bread mixture.
- Put in layer of vegetables, then layer of bread. Top with 1/2 of cheese and repeat.
- Mix 2 soups and pour over. Cover and bake 40 minutes at 350°.
