Pea and Chestnut Casserole
Meredith Hayden
ingredients
- 1/2 cup butter
- 1 small onion, minced
- 2 tablespoons green pepper, chopped
- 1 cup celery, diced
- 2 (16 oz) cans peas, drained
- 1 (8 oz) can water chestnuts, drained and sliced
- 1 (10 3/4 oz) can cream of mushroom soup
- breadcrumbs
directions
- 1
Melt butter in heavy skillet. Add onion, pepper, and celery; saute over moderate heat, stirring frequently until soft.
- 2
Remove from heat; add peas, water chestnuts, and soup.
- 3
Place in 1 1/2 quart casserole, sprinkle with buttered bread crumbs.
- 4
Bake in 350°F oven for 20 minutes or until bubbly.
Source: Bath Church Cookbook
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews