Asparagus Casserole #1
- 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
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, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
