Yield: 10 Servings
|2 cans||(17-oz) English peas; drained|
|1 can||(10.75-oz) cream of mushroom soup|
|4||Hard boiled eggs; chopped|
|1 can||(7-oz) pimiento; chopped|
|½ pounds||Cheddar cheese; grated|
|Buttered bread crumbs|
Mix peas, soup and milk togerher. Put half the pea mixture in a buttered 2-quart casserole. Sprinkle with half the eggs, pimiento and cheese. Dot with butter and repeat layers. Cover top with bread crumbs. Bake at 325 for 25 minutes or until hot and bubbly throughout.
MRS HOWARD WILLIS (CLARICE)
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, .