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Title: Asparagus And Pea Casserole
Yield: 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, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Title: Asparagus And Pea Casserole
Yield: 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
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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