Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (17-oz) English peas; drained |
| 1 can | Asparagus; well drained |
| 2 | Boiled eggs |
| 1 can | Cream of mushroom or cream of chicken soup |
| 1 cup | Cracker crumbs; moistened in butter; oil or margarine |
Put peas in bottom of casserole, saving ½ cup. Place asparagus on top of peas, then chopped or sliced eggs. Fill in spaces with ½ cup peas. Spread can of mushroom soup over top. Moisten cracker crumbs in butter, oil or margarine and spread this over the top. Bake at 350 degrees until bubbly and crumbs are brown. Serves 6 to 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .