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Recipe Name: Asparagus Casserole #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 17-oz English peas
1 15-oz asparagus
2 Hard boiled eggs, chopped
1 10.75-oz cream of mushroom
soup
3/4 Cup(s) Shredded velveete cheese
Salt and pepper to taste
1 Jar, 4-oz pimiento
1 3-oz fried onion rings
Directions:
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. MRS VERNON
HARTSFIELD (JUDY) MARVELL, AR From the book <High Cotton Cookin'>,
Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9,
downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 103
Calories From Fat: 51
Total Fat: 5.6g
Cholesterol: 70.7mg
Sodium: 997.4mg
Potassium: 298.4mg
Carbohydrates: 6g
Fiber: 1g
Sugar: <1g
Protein: 7.2g


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