Yield: 6 Servings
Measure | Ingredient |
---|---|
1 can | (17-oz) English peas |
1 can | (15-oz) asparagus |
2 \N | Hard boiled eggs; chopped |
1 can | (10.75-oz) cream of mushroom soup |
¾ cup | Shredded velveete cheese |
\N \N | Salt and pepper to taste |
1 \N | Jar (4-oz) pimiento |
1 can | (3-oz) fried onion rings |
Mix all ingredients except onion rings toget- her and pour into 1-½ quart casserole dish; bake at 350 until bubbly. Remove from heat and pour onion rings on top. Bake for 10 more minutes.
MRS VERNON HARTSFIELD (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .