Asparagus Casserole #1

| Next >>

Title: Asparagus Casserole #1
Yield: 6 Servings
Categories: Casserole

Ingredients:

1 cn (17-oz) English peas
1 cn (15-oz) asparagus
2 Hard boiled eggs; chopped
1 cn (10.75-oz) cream of mushroom
-soup
3/4 c Shredded velveete cheese
Salt and pepper to taste
1 Jar (4-oz) pimiento
1 cn (3-oz) fried onion rings


Mix all ingredients except onion rings toget- her and pour into 1-1/2 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 , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.