Asparagus and pea casserole

Yield: 8 Servings

Measure Ingredient
2 cans (15-oz) asparagus; drained
1 can (17-oz) small english peas; drained
3 \N Hard boiled eggs; chopped
1 cup Mild cheddar cheese; grated
1 \N Jar (small) pimento
½ teaspoon Salt
½ teaspoon Pepper
1 can Cream of mushroom soup
1 can Onion rings

Layer 1 can asparagus in 9x9-inch casserole dish. Layer the can of peas, then the other can of asparagus. Chop eggs over the top. Sprinkle with cheese, pimento, salt, pepper & soup. Bake at 350 for 30 minutes. Remove from oven & sprinkle onion rings on top & bake an additional 15 minutes.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

Similar recipes