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Peas And Asparagus Casserole
45 Mins
Serves: 8
Diet Restriction
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Secret Ingredients
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (15 ounce) can peas
  • 1 (14 1/2 ounce) can asparagus, chopped
  • 2 hard-boiled eggs
  • 1 tablespoon margarine
  • 1 teaspoon paprika
  1. Open both the peas and the asparagus and save half of the juice from each.
  2. To juice add butter and soup.
  3. Bring to a boil, stir.
  4. Put peas and asparagus in dish and cover with soup mixture.
  5. Bake at 350 degrees F. until bubbly about 20-25 minutes.
  6. Slice egg over top and sprinkle with paprika and serve.
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