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Asparagus Casserole #1

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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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