Baked Asparagus and Peas
What You Need:
1 (14.5 oz.) can asparagus, chopped
1 (15 oz.) can sweet peas
1/2 can of juice from asparagus
1/2 can juice from peas
1 tbsp butter
1 (10.75 oz) can organic cream of mushroom soup
2 hard boiled eggs, sliced
1 tsp. paprika
How to Make It:
Place the juice from the asparagus and peas into a saucepan over medium heat.
Place the butter in the saucepan with the juice.
Stir in the soup and blend the ingredients together.
Bring the mixture to a steady boil, stirring occasionally.
Bring the oven temperature up to 350 degrees.
Spray a casserole dish on the bottom and sides with a non stick cooking spray.
Place the chopped asparagus in the casserole dish.
Add the peas and toss to incorporate together.
Pour the soup mixture over the top of the vegetables and stir to cover.
Bake 25 minutes or until the casserole begins to bubble.
Remove and allow the casserole to stand 10 minutes.
Place the sliced eggs over the top of the casserole and sprinkle with the paprika before serving.
For a change of pace chop the eggs and place them in with the asparagus and peas before adding the soup mixture. Top the casserole with crushed potato chips before baking to give the casserole some crunch.