Asparagus Casserole Delight - cooking recipe

Ingredients

2 (14 12 oz.) cans cut asparagus spears
10 oz. extra sharp Cheddar cheese
1 (17 oz.) can small, sweet peas, drained
4 oz. pimento, diced
salt and pepper to taste
1 (10 1/2 oz.) can cream of celery soup
1/2 c. milk
8 oz. sour cream
8 oz. sliced Swiss cheese
4 boiled eggs, diced
1 c. seasoned croutons, finely ground
5 Tbsp. butter, melted

Preparation

Butter bottom
and sides of a 3 quart baking dish.
Pour asparagus
evenly
in bottom of dish.
Grate Cheddar cheese and spread evenly
on
top of asparagus layer.\tCover with peas and pimento.
In
a separate dish, dilute cream of celery soup with milk.
Add sour cream and mix.
Pour over last vegetable layer. Arrange Swiss cheese evenly for next layer.
Sprinkle on boiled eggs.
Cover with buttered crouton crumbs.\tBake in a 350\u00b0 oven for about
25
minutes
or\tuntil dish is bubbly and crumbs are slightly brown.
Yield:
8 servings.