Vegetables: Pea/Asparagus Casserole

By JoFClark

Ingredients

• 1 large can of small peas, drained
• 2 small cans asparagus (9 ozs), drained
• 1 can cream of mushroom soup
• 2 heaping tablespoons toasted slivered almonds
• 1/4 c - 1/3c buttered bread crumbs or prepared chicken dressing
• ! T butter

Preparation

Step 1

Melt butter and pour over, stir. Top with crumbs. Bake.