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Description Edit

Ingredients Edit


Directions Edit

  1. Place a can of asparagus (reserve liquid) on bottom of oblong baking dish.
  2. Drain pecans and place on top of asparagus.
  3. Slice hard boiled eggs on top of Peas. Sprinkle pecans over eggs.
  4. Top with other can of asparagus. Heat soup and ½ can asparagus liquid.
  5. Pour over casserole.
  6. Use a fork to get soup through mixture.
  7. Top with grated Cheese. Bake at 325 for 30 minutes

Contributed by Edit

Cat's Recipes Y-Group

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