Asparagus and Pea Casserole

Title:
Asparagus and Pea Casserole

Yield:
8 Servings

Categories:
Casserole




Ingredients:





     2 cn (15-oz) asparagus; drained


     1 cn (17-oz) small english peas;


          -drained


     3    Hard boiled eggs; chopped


     1 c  Mild cheddar cheese; grated


     1    Jar (small) pimento


   1/2 ts Salt


   1/2 ts Pepper


     1 cn Cream of mushroom soup


     1 cn 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 ,
the Desoto School Mothers' Assn, Helena-West


 Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.