| | Directions | | Preheat oven to 350°. Place the above ingredients in a 9 x 9 or 10 x 10 baking dish in the order listed and leave the crushed crackers to add later. Bake on 350° for 25 minutes. Remove from oven and spread crackers over top of casserole. Return to oven until cracker topping is golden brown. For a larger casserole use a 13 x 10 dish and add a second can of asparagus extra long spears, a second can of sweet peas and a second can of cream of mushroom soup. Always save the crushed crackers for the topping. |
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| Ingredients | | - |  | 1 can extra long Asparagus Spears, (drained) (15 ounce can) |
| - | | 1 teaspoon lemon juice |
| - | | 1 can LeSueur Sweet Peas (drained) (15 ounce can) |
| - | | 2 boiled Eggs (thinly sliced) |
| - | | 1 can Cream of Mushroom Soup (10 3/4 ounce can) |
| - | | 1 Sleeve Saltine Crackers (crushed) |
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