Ingredients: 1 (10-oz.) pkg. frozen green asparagus, thawed or fresh 1 (15-oz.) can green peas, drained 2 hard boiled eggs, sliced 6 slices American cheese, cut in half 1 (10 3/4-oz.) can cream of mushroom soup 1/4 tsp. onion powder 1/4 tsp. ground whole white pepper 1/4 c. dry bread crumbs
Directions:Lightly grease an 8-inch square baking dish. Heat oven to 350 F. Cut asparagus into 2-inch pieces. If using fresh asparagus, blanch in boiling water 4 to 6 minutes and drain. Layer 1/2 each of asparagus and peas into baking dish. Top with all of the egg slices and 1/2 of the cheese slices. In a small mixing bowl, combine soup, onion powder and white pepper. Spoon 1/2 of mixture over cheese layer. Top with layers of remaining asparagus, peas and cheese, finishing with the remaining soup mixture. Top with bread crumbs. Heat in oven until bubbly and cheese melts, about 30 minutes. |