Ivey bought this dish to our home Thanksgiving the first year Paul brought her home. Everyone commented on it and ate it up.
We had it at their house again last night for Christmas Eve. I coaxed some details from her and here it is for the rest of our family …
(Ivey – if you’re reading, please send me any corrections!)
2 cans of Cream of Chicken/Cream of Mushroom soup
1 can of LeSeur green peas
grated cheddar cheese
small can of water chestnuts, drained
1 small jar of pimentos, drained
French fried onions
Mix the first five ingredients. Add the fresh asparagus and pour into a casserole dish. Bake at 350 until the asparagus is tender and cooked through.
Top with French fried onions after it comes out of the oven.