English Pea Casserole

Mrs. Maxine Gillum

  • 2 cup English peas
  • 1 can cream of mushroom soup
  • 4 hard cooked eggs, sliced
  • 4 hard cooked eggs, sliced
  • 1 cup grated cheese
  • 1 small green pepper, chopped
  • Salt and pepper to taste
  • 1 cup cracker crumbs
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cup milk
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sause

Alternate layers of peas, soup, eggs, cheese, green pepper and cracker crumbs in casserole dish. Melt butter, stir in flour, add milk gradually, stirring until thickened. Add remaining ingredients; pour over layers.

Bake at 350° for 30 minutes.

Serves 8 or 10.





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