English Pea Casserole

• 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

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.

• Yields: 4 servings
• Preparation Time: 30 minutes