This recipe is not fancy. It is not new. It isn’t famous or even the most popular with any crowd. Except maybe my family. It calls for simple ingredients and goes great with roast and rice and gravy. In fact, this casserole is one I make any time I make a roast or bake a chicken.
You see, I was up all night with a sick kiddo. We came to Arkansas to spend time with our family and to just get away. Little did I know, a stomach bug did not get the memo and came along with us. Sometimes, I guess the best laid plans go wrong. And you just have to roll with it. And be happy anyway. Because to be frustrated and annoyed about what is means nothing good will come of it. I am from the school of thought that some days you just have to fake it until you make it. So today, I will post a recipe that I know like the back of my hand and just get it out there to y’all. Also, the comfort of knowing a recipe like this and knowing how great it goes with certain main dishes is immeasurable. We left town Friday and I was so excited to get away. I needed to get away from the mundane daily life. Not that it is a bad life, but I wanted to shake things up. We headed to the lodge in search of some R & R with our family. And we did have a good time. It was relaxing. The kids ran wild and wore themselves out (one of them ran until he was sick). And there is just something about walking out the front door and seeing this view.
Kiddos up all night sick or not, this is breathtaking and does not get old. But as the saying goes, no matter where you go, there you are. This holds true even at Bayou LaGrue Lodge aka my happy place. So after a miserable night, I was ready to get my little herd back home. So just like I love trying new recipes and discovering new recipes, some recipes are just like coming home to what you know. Comforting, nothing new, same as always recipes. This pea and asparagus casserole is that way for me. Like an old pair of shoes, that beat up old sweatshirt, or returning back to the same old, same old…homework, carpool, mess…comforting all the same, even though some days I just want to get away. It is always so wonderful to know recipes like these are just waiting. One must appreciate these recipes for what they are. This one has been on the table for many of our family meals. I don’t know where my mom got the recipe, but I know it is a great one to have. I hope someday when you are looking for a new tired and true classic, you will give this a try. It’s a real gem. ~AMB
Pea and asparagus casserole
Stuff you need~
1 can Lesuer peas (petite pois or silver can peas as I tell Big Daddy when I send him to the store)
1 can asparagus spears and tips
1 can cream of mushroom soup
4 slices Kraft singles (that is what we use and to me it isn’t the same with cheddar)
What to do with the stuff~
Spray a 1.5 quart round or oblong casserole dish with cooking spray. Preheat oven to 350 degrees. Lay out 1/2 of the can of peas on the bottom of the casserole dish. Layer 1/2 the can of asparagus over the peas. Now, spread half of the can of cream of mushroom over the asparagus tips. Place two pieces of the cheese (kind of torn into smaller pieces) over the cream of mushroom. Repeat the whole process, starting with peas and ending with cheese. Place, uncovered, in preheated oven and bake for about 30-40 minutes or until cheese is all bubbly and kind of browned. What you will have is a casserole dish full of bubbly, creamy, cheesy peas and asparagus. Side dish of my dreams!