Asparagus Casserole Delight

• 2 (14 12 oz.) cans cut asparagus spears
• 10 oz. extra sharp Cheddar cheese
• 1 (17 oz.) can small, sweet peas, drained
• 4 oz. pimento, diced
• salt and pepper to taste
• 1 (10 1/2 oz.) can cream of celery soup
• 1/2 c. milk
• 8 oz. sour cream
• 8 oz. sliced Swiss cheese
• 4 boiled eggs, diced
• 1 c. seasoned croutons, finely ground
• 5 Tbsp. butter, melted

1. Butter bottom
2. and sides of a 3 quart baking dish.
3. Pour asparagus
4. evenly
5. in bottom of dish.
6. Grate Cheddar cheese and spread evenly
7. on
8. top of asparagus layer.tover with peas and pimento.
9. In
10. a separate dish, dilute cream of celery soup with milk.
11. Add sour cream and mix.
12. Pour over last vegetable layer. Arrange Swiss cheese evenly for next layer.
13. Sprinkle on boiled eggs.
14. Cover with buttered crouton crumbs.take in a 350u0b0 oven for about
15. 25
16. minutes
17. ortntil dish is bubbly and crumbs are slightly brown.
18. Yield:
19. 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718654 (may not work)