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Rachael Ray's 30-Minute Healthy Recipes

Spring Asparagus and Peas Casserole


* 1/2 cup vegetable broth
* 1 tbsp butter
* 1 (10 oz) can cream of mushroom soup
* 1 lb. fresh asparagus, chopped into 1 inch pieces
* 1 lb. fresh sweet peas
* 2 hard boiled eggs, sliced
* 1 tsp paprika


1. Preset the oven to 350 degrees and spray a baking dish with cooking spray.
2. Pour the vegetable broth into a saucepan, add the butter and the soup and stir to combine.
3. Bring to a slow boil and let cook for 1 to 2 minutes.
4. Place the asparagus and peas in the baking dish.
5. Remove the broth mixture from the heat and pour it over the vegetables.
6. Bake uncovered 25 to 30 minutes or until the casserole begins to bubble.
7. Take from oven and let stand 10 minutes.
8. Arrange the eggs over the top of the vegetable casserole and sprinkle evenly with the paprika.


When spring comes, I can't wait to get my hands on the first asparagus and sweet peas of the year so I can make something, anything, with them. This is a nice treat with the added hard boiled egg slices on top. It's just a very pretty casserole that also happens to taste great!

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