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Nancy's Kitchen - Tried and Tested Recipes
Asparagus Casserole

Asparagus Casserole

1 tall can asparagus, drained
1 (14 ounce) can English peas
1 can cream of mushroom soup
1 4 oz. Jar pimentos, chopped
2 hard-cooked eggs, chopped
2 Tbsp. Milk
2 oz. Grated Cheddar cheese
1 Tbsp. Butter

Add milk to mushroom soup. Heat and stir until smooth. Add pimento and hard-cooked eggs. Layer asparagus, English peas and soup mixture in a buttered 8 by 8 casserole dish. Finish the Layering with the soup mixture. Sprinkle grated cheese on top and dot with butter. Bake 25 to 30 minutes at 350 degrees or until soup is bubbly and casserole is slightly brown.
Makes 6 servings
Bren in North Louisiana 

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