English Pea And Asparagus Casserole - cooking recipe

Ingredients

1 large can (17 oz.) very small English peas (LeSueur)
1 tall can Green Giant asparagus (10 to 17 oz.)
1 can cream of mushroom soup or cream of chicken soup
1 small jar of chopped pimiento
1 small onion, chopped
salt and pepper as desired

Preparation

Drain peas and asparagus.
Drain pimientos.
Make two layers of peas, asparagus and soup in a buttered casserole dish.
Put the chopped pimientos and onion between the layers.
Cover with buttered saltine cracker crumbs.
Bake at 350\u00b0 until bubbly.