1/2 stick butter or margarine
6 oz frozen peppers and onions
24 oz frozen hashbrown potatoes (small chipped style)
1 can cream of asparagus soup
3/4 soup can of milk
1 tall can asparagus, drained and chopped
2 Roma tomatoes, chopped
8 oz shredded Velveeta cheese
Seasoning (I use McCormick Perfect Pinch Roasted Garlic & Bell Pepper).
Saute peppers and onions in melted butter until soft and translucent.
Microwave potatoes for 5 minutes, or until thawed and soft.
Blend soup with milk.
Mix all ingredients, add seasoning to taste and pour into baking dish. Bake at 350 for 50-60 minutes, stirring once midway through.