| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | Casserole | 8 | Servings |
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 |
INSTRUCTIONS
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 <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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