Instructions: Sautee oniona nd green pepper in margarine until tender. Remove from heat.

Stir in soup, peas, and pimentos. Bake at 350 for 25 minutes.

Remove crusts from bread; press each slice into a 6 ounce custard cup. Bake at 350 for 20 minutes, until golden browned. Remove from oven.

Remove toast cups from cups; fill with pea mixture.

NOTES : I do remember the soup not being enough, so I would suggest possibly adding in an additiona Tablespoon or so.

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