Prep 15 mins
Cook 30 mins
An old recipe of my grandmother's. Salt and pepper the vegetables to taste as you are layering them if desired.
- 1 (16 ounce) can English peas, drained
- 1 (16 ounce) can asparagus, cuts drained
- 1 (8 ounce) jar sliced mushrooms, drained
- 1 can cream of mushroom soup
- 1⁄2 cup cracker crumb
- 1 cup shredded cheddar cheese
- In a greased casserole dish, layer half of the peas, asparagus cuts, mushrooms, soup, cracker crumbs, and cheddar cheese.
- Repeat layers.
- Bake at 350 degrees for 30 minutes.
Made this last night as I was craving it. My Aunt Laverne used to bring this to all family gatherings and I loved it. I layered in a 2 quart casserole dish using one layer of each ingredient. I also added the water chestnuts for some crunch. This is THE recipe I was looking for. It was fabulous and just as I remember hers being like.
My family has been making this casserole for Thanksgiving, Christmas and Easter for the last 30 years, since I was 9. Instead of the jar of sliced mushrooms, we add a can of sliced water chestnuts. It gives the casserole a surprising, but satisfying crunch. Also, I absolutely love it straight out of the microwave the next morning for breakfast. The intense heat of the microwave creates really rich flavor.
We both really liked this easy to make casserole. Came together in minutes and just popped it the oven, easy peasy. Comfort food in my opinion.