Peas And Asparagus Supper Dish

Serves: 8
Total Calories: 286


2 cups peas shelled fresh, cooked
2 pounds fresh asparagus fresh slices, cooked
1 (10 1/2-ounce) can cream of mushroom soup
1/4 cup sour cream
1/4 cup mayonnaise real
1 teaspoon Worcestershire sauce
4 eggs hard-cooked and quartered
4 ounces sharp cheddar cheese grated


Heat oven to 375° F. Drain vegetables well. Mix together soup, sour cream, mayonnaise, and Worcestershire sauce. In a greased 8-inch square baking dish, pour a thin layer of soup mixture layer 1/2 asparagus, 1/2 peas, followed by 1/2 eggs. Cover with 1/2 remaining soup mixture. Repeat layers ending with soup. Sprinkle with grated cheese and bake 20 to 30 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 8
Total Calories: 286
Calories from Fat: 131

This Peas And Asparagus Supper Dish recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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