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Add a photoServings: 10
Ingredients
- 2 can (17-ounce) English peas, liquid removed
- 1 can (10.75-ounce) cream of mushroom soup
- 1/3 c. Lowfat milk
- 4 x Hard boiled Large eggs, minced
- 1 can (7-ounce) pimiento, minced
- 1/2 lb Cheddar cheese, grated Buttered bread crumbs
Directions
- Mix peas, soup and lowfat milk togerher. Put half the pea mix in a buttered 2-qt casserole. Sprinkle with half the Large eggs, pimiento and cheese. Dot with butter and repeat layers. Cover top with bread crumbs. Bake at 325 for 25 min or possibly till warm and bubbly throughout.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 10 servings | |
| Calories 122 | |
| Calories from Fat 84 | 69% |
| Total Fat 9.46g | 12% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 166mg | 7% |
| Potassium 57mg | 2% |
| Total Carbs 0.89g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.74g | 0% |
| Protein 8.14g | 13% |
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