ENGLISH PEA & ASPARAGUS CASSEROLE
1 (16-ounce) can English peas, drained
1 (14-ounce) can asparagus tips, drained
1 can cream of mushroom soup
1/3 cup milk
1 (3-ounce) can french-fried onions, divided
In a greased 2-quart casserole, combine peas, asparagus, soup, milk and half the onions; blend well. Sprinkle remaining onions over top. Bake uncovered at 350 degrees for 20 minutes, until bubbly. Makes 6-8 servings.