Asparagus-Pea Casserole - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen asparagus, thawed
2 hard-cooked eggs, sliced
1 (17 oz.) can English peas, drained
6 (3/4 oz.) slices process American cheese, cut in half diagonally
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1/4 c. commercial sour cream
1/4 tsp. onion powder
1/4 tsp. white pepper
2 Tbsp. butter or margarine
1/4 c. dry breadcrumbs

Preparation

Cut asparagus into 2-inch pieces.
If desired, set aside 6 asparagus pieces and 3 egg slices for garnish.
Layer half each of peas and remaining asparagus in a lightly greased 8-inch square dish.
Top with remaining egg slices and half of cheese.
Combine mushroom soup, sour cream, onion powder and pepper, stirring well. Spoon half of soup mixture over cheese.
Layer remaining asparagus, peas and soup mixture.
Place butter in a custard cup; microwave at High 30 to 45 seconds, or until butter melts.
Add breadcrumbs, stirring well.
Sprinkle crumb mixture over asparagus and peas. Microwave at High 10 minutes, or until thoroughly heated, giving dish a half turn after 5 minutes.
Top with remaining cheese slices and, if desired, garnish with reserved asparagus and egg slices. Cover with aluminum foil; let stand 5 minutes, or until cheese melts.
Yields 6 to 8 servings.