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Asparagus & Pea Casserole

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 6 to 8


  • 2 bunches fresh asparagus, trimmed
  • 1 (10.75-ounce) can cream of mushroom soup
  • 1 (8-ounce) package cheddar cheese, shredded
  • 2 cups fresh or thawed peas
  • 3 large hard-cooked eggs, peeled and sliced
  • ½ teaspoon ground black pepper
  • 1 sleeve round buttery crackers, crushed
  • ½ cup unsalted butter, melted


Preheat oven to 350˚F. Spray a 2-quart baking dish with cooking spray.

In a prepared pan, place asparagus. Spread half of soup onto asparagus. Spread half of soup onto asparagus, and sprinkle with half of cheese. Top with peas and eggs; spread remaining soup on top, and sprinkle with remaining cheese; sprinkle with pepper.

In a small bowl, stir together crushed crackers and melted butter; sprinkle onto casserole.

Bake until hot and bubbly, about 30 minutes. Let stand for 5 minutes before serving.