A layered, creamed green pea casserole with chopped hard-cooked egg, pimiento, American cheese and a buttery cornbread crumb topping.

English Pea Casserole

2 cups loose-pack frozen petite peas
3 hard-cooked eggs, chopped
1 (2-ounce) jar pimiento, chopped
8 ounces shredded American cheese
1 (10-ounce) can cream of mushroom soup
1/2 cup milk
1 cup cornbread crumbs (or other bread crumbs)
3 tablespoons melted butter

1. Combine cream of mushroom soup with milk.
2. In a 2-quart casserole dish, layer peas, hard-cooked eggs, grated cheese, and soup mixture.
3. Combine cornbread crumbs with melted butter; sprinkle over top of casserole.
4. Bake at 350°F (175°c) for 20 minutes.

Serves 4.