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Ingredients
- 1 can small English peas
- 1 can cut asparagus
- 1 stick oleo
- 1 can cream of mushroom soup
- 4 oz. Velveeta cheese
Method
- Melt oleo and cheese together, then add mushroom soup and mix. Drain English peas and asparagus.
- Add to mixture and heat until heated through.
- Do not boil.
- Reheat leftovers in oven.