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Asparagus + Peas Casserole




Source of Recipe


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List of Ingredients




Asparagus + Peas Casserole

2 15 1/4oz. cans peas, drained
2 15 3/4oz. cans asparagus spears, drained
2 3oz. sm. cans water chestnuts,
drained and chopped fine, optional
2 10 3/4oz. cans cream of celery soup, undiluted
1 lb. Velveeta cheese, cubed small
2 c. bread crumbs
1/2 c. butter, melted (1 stick)

Recipe



Preheat oven to 350. Butter a casserole dish.
Combine bread crumbs and butter; set aside.
Lay asparagus in bottom.
Mix all other ingredients in a large bowl and pour over asparagus.
Sprinkle top with breadcrumbs.
Cook in oven for 30 minutes.
Can use frozen peas/asparagus...just cook to your desired tenderness first and drain.