Recipe - Asparagus And Pea Casserole

2 cn (15oz) asparagus; drained
1 cn (17oz) small english peas;
drained
3 Hard boiled eggs; chopped
1 cup Mild cheddar cheese; grated
1 Jar (small) pimento
One half teaspoon Salt
One half teaspoon Pepper
1 cn Cream of mushroom soup
1 cn Onion rings

Layer 1 can asparagus in 9x9inch 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, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.