|
|
|
1 stick butter 1 cup sliced celery 2 packages frozen peas, cooked 1 can cream of mushroom soup Buttered cracker crumbs 1 minced onion 2 tablespoons chopped green pepper 2 cans sliced water chestnuts 2 diced pimientos Saute onions, green pepper, and celery in butter until soft. Do not brown. Remove from heat; add peas, chestnuts (with liquid), and pimientos. Arrange a layer of vegetable mixture in bottom of greased 2-quart casserole dish. Add a layer of undiluted soup. Repeat layers. Top with crackers. Bake at 350 degrees for 30 minutes. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |