English pea casserole #1

Yield: 10 Servings

Measure Ingredient
2 cans (17-oz) English peas; drained
1 can (10.75-oz) cream of mushroom soup
⅓ cup Milk
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.



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, .

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