Monday, May 30, 2011


1 pkg (10-oz) frozen peas
2 tbsp butter
1/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can cream of mushroom soup
1 can (8-oz)water chestnuts, drained and sliced
1 small jar pimentos, chopped
1/3 cup crushed cheese crackers

Cook and drain peas. Melt butter in a 10-inch skillet; saute the onion, celery, and bell pepper until crisp tender. Combine the peas, sauteed vegetables, mushroom soup, water chestnuts, and pimentos and pour into a buttered 8-inch square baking dish. Sprinkle the crushed cracker crumbs over the top of the mixture. Bake at 350 degrees for 25 to 30 minutes until bubbly and heated through.

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