English Pea Casserole
A layered, creamed green pea casserole with chopped hard-boiled egg, pimiento, processed cheese and a buttery cornbread crumb topping.
2 cups loose-pack frozen petite peas
3 hard-boiled eggs, chopped
1 (2-ounce) jar pimiento, chopped
8 ounces shredded American processed cheese
1 (10-ounce) can cream of mushroom soup
1/2 cup milk
1 cup cornbread crumbs (or other bread crumbs)
3 tablespoons melted butter
- Combine cream of mushroom soup with milk.
- In a 2-quart casserole dish, layer peas, hard-boiled eggs, grated cheese, and soup mixture.
- Combine cornbread crumbs with melted butter; sprinkle over top of casserole.
- Bake in a preheated oven at 350°F (175°c) for 20 minutes.
Makes 4 servings.