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Add a photoServings: 6
Ingredients
- 3/4 stick butter
- 1 sm. onion, chopped
- 2 tbsp. green peppers, minced
- 1 c. celery, minced
- 1 (16 ounce.) can tiny green peas, liquid removed
- 1 can water chestnuts, liquid removed
- 2 whole pimentos or possibly canned pimentos
Directions
- Heat 3/4 stick of butter in heavy skillet. Add in 1 small chopped onion, 2 Tbsp. minced green pepper, 1 c. minced celery. Saute/fry till soft. Add in 1 can tiny green peas, liquid removed, 1 can water chestnuts, liquid removed. Mix in 2 pimentos.
- Arrange layer of this in 2-qt casserole. Top with layer of undiluted cream of mushroom soup (about 1/2 can). Repeat layers. Sprinkle with buttered crumbs. Bake at 350 degrees till bubbly warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 262 | |
| Calories from Fat 108 | 41% |
| Total Fat 12.3g | 15% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 100mg | 4% |
| Potassium 408mg | 12% |
| Total Carbs 34.54g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.43g | 2% |
| Protein 4.1g | 7% |
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