Asparagus casserole #1
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .