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This recipe is from "The Mississippi Cookbook." Recipe submitted by Zelma Mitchell of Magnolia, MS.
- Arrange a layer of peas, egg slices, pimiento, and cheese in a 1 1/2 quart casserole dish.
- Spread half of the soup over the top.
- Repeat layers.
- Bake at 350 degrees for 15 minutes.
- Cover with onions and heat until hot.