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English Pea Casserole

2 cups frozen petite peas or 1 (15-ounce) can petite peas, drained
3 hard-boiled 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. In a 2-quart casserole dish, layer peas, boiled eggs, grated cheese, and soup mixture. Combine cornbread crumbs with melted butter; sprinkle over top of casserole.
2. Bake at 350° for 20 minutes.

Serves 4.

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