| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | Casserole | 6 | Servings |
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 |
INSTRUCTIONS
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 <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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