Vegetable Casserole

Directions

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