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1 can asparagus 1 can green peas 1 can condensed mushroom soup 1 (4 oz.) jar pimientos, chopped 4 hard-cooked eggs, sliced 3/4 c. sharp cheese, grated Drain asparagus and green peas. In greased casserole, place layer of asparagus, half of soup, half eggs and half cheese. Repeat with peas. Top with crumbs, if desired. Bake at 375 degrees for 20 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |