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| Asparagus Casserole #1 Recipe |
Category: Other / Casserole
Rating:
N/A
Servings: 6
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Ingredients
1 can (17-oz) english peas
1 can (15-oz) asparagus
2 hard boiled eggs; chopped
1 can (10.75-oz) cream of mushroom soup
3/4 cup shredded velveete cheese
1 salt and pepper to taste
1 jar (4-oz) pimiento
1 can (3-oz) fried onion rings
Cooking Directions:
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
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