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Asparagus Casserole

1 cn (17-oz) English peas
1 cn (15-oz) asparagus
2 Hard boiled eggs; chopped
1 cn (10.75-oz) cream of mushroom soup
3/4 c Shredded velveete cheese
Salt and pepper to taste
1 Jar (4-oz) pimiento
1 cn (3-oz) fried onion rings


Mix all ingredients except onion rings toget- her and pour into 1-1/2 quart casserole dish; bake at 350 until bubbly. Remove from heat and pour onion rings on top. Bake for 10 more minutes.




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