| 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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