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