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.
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