3 cans La Seur sugar peas (drained)
2 ” cream of mushroom soup (regular)
1 small onion chopped
3/4 cup grated cheese
Cover top with Pepperidge herb stuffing or ritz or bread crumbs
Bake at 350 degrees for 30 min.
(Editor’s note: This recipe comes straight to us from St. Matthews, from a black-and-white composition book that Julia Helen keeps of Aunt Julia’s recipes. She shared it with me — and the camera — this past summer.)
King Kitchen 
This was a recipe I gave Grandma since Grandma liked it and could eat it without her teeth :). Grandma wrote it down in her cookbook over 10 years ago, but it is still a Garris/Cooley/Roberts recipe as I made it up!
Well, how about that! I will now file it under YOUR name tag, too!