Pea Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons unsalted butter
  • 1
    medium onion, chopped
  • 3
    stalks celery, chopped
  • 2
    (8 1/2 ounce) cans young tiny peas (Le Sueur brand is recommended, drained)
  • 1
    (4 ounce) can sliced mushrooms, drained
  • 3
    tablespoons diced pimentos
  • 2
    lrge hardboiled egg, chopped
  • 1
    (5 ounce) can water chestnuts, drained and sliced
  • 1
    (10 1/4 ounce) can condensed cream of chicken soup or (10 1/4 ounce) can cream of mushroom soup
  • 12
    cup cracker crumb, crushed (Ritz worked great)
  • 2
    tablespoons melted butter
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DIRECTIONS

  • Preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside.
  • In small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly.
  • Add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix.
  • Transfer to prepared casserole.
  • Stir crumbs and melted butter together and layer them on top of casserole.
  • Bake for 30-35 minutes.
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