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
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