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Categories:Viewed: 24 - Published at: 7 years ago
Ingredients
- 1 can whole Asparagus, drained
- 1 can Cream of Mushroom Soup
- 1 can English Peas, drained
- 1 1/2 c. grated cheese (sharp cheddar)
- Sliced Almonds
Method
- In a small baking pan, lay the asparagus flat.
- Layer 1/2 can soup over asparagus.
- Layer 1/2 c. grated cheese on top of this. Add drained peas, then remaining soup on top of peas.
- Place remaining cheese on last.
- Bake at 350 degrees for approximately 30 minutes or until mixture bubbles.
- Sprinkle almonds over top and continue baking for 5 minutes more until almonds are slightly brown.
