Vegetable Casserole

• 2 cans (14 1/2 oz. each) cut asparagus spears, drained
• 10 oz. extra sharp Cheddar cheese
• 1 can English peas, drained
• 4 oz. pimento, drained and finely diced
• salt and pepper to taste
• 1 can (10 1/2 oz.) cream of celery soup
• 1/2 c. whole milk
• 8 oz. sour cream
• 8 oz. Swiss cheese
• 4 boiled eggs, finely chopped or diced
• 1 c. seasoned croutons, finely ground
• 5 Tbsp. butter, melted

1. Generously butter bottom and sides of a 3-quart elongated baking dish.
2. Pour asparagus evenly in bottom of baking dish. Grate or cut Cheddar cheese into very thin slices and place evenly on top of asparagus layer.
3. Cover with peas and pimento.
4. In a separate dish, dilute soup with milk and mix.
5. Add salt and pepper to taste.
6. Add sour cream and mix together.
7. Pour over last vegetable layer.
8. Sprinkle with boiled eggs.
9. Cover with buttered bread crumbs.
10. Bake in a 350u0b0 oven for about 25 minutes or until dish is bubbly and crumbs slightly browned on top.
11. Makes 8 servings.
12. (Dish can be made a main dish by adding 2 cups chopped cooked chicken.)

extra sharp, english peas, pimento, salt, cream of celery soup, milk, sour cream, swiss cheese, eggs, croutons, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327174 (may not work)