Ingredients:
- 1 can (approx. 15 ounces) petite peas, drained
- 3 hard-boiled eggs, chopped
- 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
- 3 tablespoons melted butter
Preparation:
Combine cream of mushroom soup with milk. In a 2-quart casserole dish, layer peas, boiled eggs, grated cheese, and soup mixture. Combine cornbread crumbs with melted butter; sprinkle over top of casserole. Bake at 350° for 20 minutes.Serves 4.
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Peas Index
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable
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