 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This recipe is from The Mississippi Cookbook. Recipe submitted by Zelma Mitchell of Magnolia, MS. Ingredients:
1 (16 ounce) can english peas, drained |
4 hard-boiled eggs, sliced |
1 cup cheddar cheese, shredded |
1/2 cup pimiento, chopped |
1 (10 3/4 ounce) can cream of mushroom soup |
0.5 (6 ounce) can french fried onion rings |
salt and pepper, to taste |
Directions:
1. Arrange a layer of peas, egg slices, pimiento, and cheese in a 1 1/2 quart casserole dish.
2. Spread half of the soup over the top.
3. Repeat layers.
4. Bake at 350 degrees for 15 minutes.
5. Cover with onions and heat until hot.
|
|