Pea , Celery & Water Chestnuts Au Gratin

Total Time
30mins
Prep 10 mins
Cook 20 mins

My mom used to make this wonderful vegtable side dish. It is really good with roasted chicken and chicken rice-a-roni - Comfort food!

Ingredients Nutrition

Directions

  1. Saute celery and mushrooms in butter until tender crisp; add the tiny peas and cook for a few more minutes.
  2. Season with celey salt and pepper.
  3. Combine soup and waterchestnuts in seperate small bowl.
  4. In a buttered 1 1/2 quart casserole arrange half of the vegtable medley, top with soup and repeat the layers.
  5. Top with the fresh parmesan cheese.
  6. Bake 350 degrees for 20 minutes.

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