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