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English pea and asparagus casserole Recipe

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This recipe for English pea and asparagus casserole, by , is from Nowell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shawndus Byrd Gregory

Category:
Category:

Ingredients:  
Ingredients:  
2 cans english peas, drained
1 can cut green asparagus, drained (save juice in a bowl)
1 can cream of mushroom soup
1 sm. jar pimento
2 hard boiled eggs
2 c. grated Cheddar cheese
1 6 oz. canister french fried onions

Directions:
Directions:
Combine soup and juice from asparagus. Mix well.
In baking dish- layer the following-drained peas, asparagus, sliced eggs, diced pimento. Pour soup mixture over the top. Top with cheese. Bake in moderate oven 350 degrees until cheese is slightly melted- then top with french fried onions- bake until golden brown.

 

 

 

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