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Total Time
35mins
Prep 10 mins
Cook 25 mins

This recipe is from "The Mississippi Cookbook." Recipe submitted by Zelma Mitchell of Magnolia, MS.

Ingredients Nutrition

Directions

  1. Arrange a layer of peas, egg slices, pimiento, and cheese in a 1 1/2 quart casserole dish.
  2. Spread half of the soup over the top.
  3. Repeat layers.
  4. Bake at 350 degrees for 15 minutes.
  5. Cover with onions and heat until hot.