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Country Kitchen
January 7, 2009 Previous Recipe | Next Recipe
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FRIED SHRIMP
GUMBO
SHRIMP JAMBALAYA
BUTTER PECAN BROWNIES
ASPARAGUS CASSEROLE
CROCK POT MACARONI AND CHEESE
SHREDDED PORK AND BEANS
ASPARAGUS CASSEROLE

2 (10-ounce) cans cream of mushroom soup
2 (15-ounce) cans asparagus spears, drained
6 boiled eggs, sliced
1 (2-ounce) jar pimentos, drained
3 cups grated cheddar cheese
Crushed buttery crackers to cover

Layer all ingredients in the order given into a 9- by 13-inch casserole dish coated with non-stick cooking spray. Bake at 350 degrees for 30 minutes, until hot and lightly browned.





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