holiday veggie bake

Name: Holiday Veggie Bake
Prep time: 20 min
Cook time: 30 min
Yield: 10
Ingredients: 1 can(s) sliced water chestnuts,drained and finely chopped; 1 can(s) le seur tiny green peas,drained; 1 can(s) cream of mushroom soup, undiluted; 1 can(s) whole asparagus spears,drained; 4 slice(s) dry bread,i use white day old; 1 stick(s) unsalted butter,melted; 4-5 ounce(s) shredded sharp cheddar cheese; - salt and pepper to taste

(1 RATING)

26 Pinches

Marla Burton

Fowler, KS

Updated on Sep 18, 2011

I was given this recipe years ago by a co worker,Linda Jones, at WRMC in Fayetteville,Arkansas.I have prepared it every Thanksgiving and Christmas since the late 80's.It's unusual combination of ingredients is well received and always a crowd pleaser.

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prep time 20 Min

cook time 30 Min

method ---

yield 10-12 serving(s)

Ingredients

1 can sliced water chestnuts,drained and finely chopped
1 can le seur tiny green peas,drained
1 can cream of mushroom soup, undiluted
1 can whole asparagus spears,drained
4 slices dry bread,i use white day old
1 stick unsalted butter,melted
4-5 ounces shredded sharp cheddar cheese
- salt and pepper to taste

How To Make holiday veggie bake

Step 1

Spray 2 qt. casserole with Pam. Begin layering with drained water chestnuts,top with drained peas. Add soup and spread evenly to cover first two veggies. Top soup with asparagus spears.Arrange them side by side across soup.Set aside. Cut bread into small crouton size cubes.Gently toss in melted butter,making sure each piece is coated. Set aside. Sprinkle cheese over aspargus,top dish with butter coated bread cubes. Bake in 350 degree pre heated oven for approx. 25 mins. or until bread is toasty brown and dish is bubbling hot.
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