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Asparagus and Pea Casserole

2 cn (15-oz) asparagus; drained
1 cn (17-oz) small english peas; drained
3 Hard boiled eggs; chopped
1 c Mild cheddar cheese; grated
1 Jar (small) pimento
1/2 ts Salt
1/2 ts Pepper
1 cn Cream of mushroom soup
1 cn Onion rings

Layer 1 can asparagus in 9x9-inch casserole dish. Layer the can of peas, then the other can of asparagus. Chop eggs over the top. Sprinkle with cheese, pimento, salt, pepper & soup. Bake at 350 for 30 minutes. Remove from oven & sprinkle onion rings on top & bake an additional 15 minutes.

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