Asparagus And Pea Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | Casserole | 8 | Servings |
INGREDIENTS
| 2 | 15-oz asparagus drained | |
| 1 | 17-oz small english peas | |
| drained | ||
| 3 | Hard boiled eggs, chopped | |
| 1 | c | Mild cheddar cheese, grated |
| 1 | Jar, small pimento | |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | Cream of mushroom soup | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 94.4mg
Sodium: 905mg
Potassium: 345.6mg
Carbohydrates: 7.6g
Fiber: 2.6g
Sugar: <1g
Protein: 9.8g