Pea , Celery & Water Chestnuts Au Gratin

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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