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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My sister-in-law shared this time-tested recipe with me a few years back. It's a welcome addition to church or family dinners. Mary Pauline Maynor, Franklinton, Louisiana Ingredients:
1 medium onion, chopped |
3 celery ribs, finely chopped |
1/2 medium sweet red pepper, chopped |
6 tablespoons butter |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 tablespoon 2% milk |
2 cups frozen peas, thawed |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 to 3/4 cup crushed butter-flavored crackers (about 12 crackers) |
Directions:
1. In a large skillet, saute the onion, celery and red pepper in butter for 8-10 minutes or until tender. Stir in soup and milk; heat through. Stir in peas and water chestnuts.
2. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.
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