Pea , Celery & Water Chestnuts Au Gratin

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READY IN: 30mins
Recipe by tamibic

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


  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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