asparagus casserole #1

Categories: Casserole
Yield: 6 Servings

Measure	Ingredient
1 can	(17-oz) English peas
1 can	(15-oz) asparagus
2	Hard boiled eggs; chopped
1 can	(10.75-oz) cream of mushroom soup
¾ cup	Shredded velveete cheese
	Salt and pepper to taste
1	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, .