English Pea Casserole Recipe
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English Pea Casserole

1 can petite peas -- drained
3 hard-boiled eggs, mashed
1 small jar pimiento, chopped, (2 ounce)
8 ounces shredded American cheese
1 can cream of mushroom soup
1/2 cup milk
1 cup cornbread crumbs
1/3 stick butter or margarine, melted

Combine cream of mushroom soup with milk. In casserole dish, layer peas, boiled eggs, grated cheese, and soup mixture. Combine cornbread crumbs with melted butter; sprinkle atop the casserole. Bake at 350 degrees for 20 minutes.

Serves 4.


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