Asparagus, Petits Peas And Mushroom Casserole

• 1 (15 oz.) can asparagus or 1 1/2 lb. fresh
• 1 (17 oz.) can petits peas (LeSueur)
• 1 can small mushrooms or 1/2 c. sliced fresh mushrooms
• 1/2 c. sour cream
• 1 can mushroom soup
• 1 small onion, grated (optional)
• 1/8 tsp. white pepper
• 3/4 c. sharp Cheddar cheese, grated and packed
• 1 c. soft white bread crumbs, tossed in 2 Tbsp. melted butter or 1 c. crushed potato chips

1. If using fresh asparagus, wash clean, cut spears into approximately 2 1/2-inch lengths.
2. Cover with water and cook, just until tender, about 10 minutes.
3. Drain.
4. Arrange around the outer edges of a buttered casserole dish, stacking on each other.
5. Drain peas and fill in the center of casserole.
6. Mix grated onion, mushrooms, cream of mushroom soup, grated cheese and pepper.
7. Pour over asparagus and peas.
8. Toss crumbs or potato chips over top. Bake in 350u0b0 oven for about 30 minutes or until crumbs are brown. May be made ahead of time and refrigerated until ready to bake.

fresh, petits peas, mushrooms, sour cream, mushroom soup, onion, white pepper, cheddar cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032330 (may not work)