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.
AUTHOR: Gale |