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Vegetable Cheese Casserole

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  Canned green asparagus spear 30 Ounce (2 Cans Of 15 Ounce Each)
  Condensed cheddar cheese 11 Ounce (1 Can)
  Canned petite peas 32 Ounce (2 Cans Of 16 Ounce Each)
  Butter 2 Tablespoon
  Soft bread crumbs 1 Cup (16 tbs)
  Paprika 1 Teaspoon

1. Drain asparagus spears and arrange half the spears in a buttered 2-quart glass baking dish.
2. Turn soup into a bowl. Drain peas and mix with soup. Spoon half the mixture into baking dish. Add remaining asparagus spears and spoon remaining soup mixture over all.
3. Melt butter in a small glass bowl in microwave oven (about 15 seconds at HIGH). Add bread crumbs and toss until well mixed. Sprinkle crumbs over top of casserole mixture. Sprinkle with paprika. Cover with waxed paper. Cook in microwave oven 12 to 14 minutes at BAKE, or until thoroughly heated; rotate dish one-half turn once.

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