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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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The first time I tried this recipe, my friend finished half of it while my back was turned! That was over 30 years ago, but the dish is just as popular today. Ingredients:
1 package (16 ounces) frozen pearl onions |
2 cups water |
1 package (10 ounces) frozen peas, thawed |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 jar (2 ounces) diced pimientos, divided |
1/3 cup shredded sharp cheddar cheese |
Directions:
1. Prepare onions according to package directions. Drain, reserving 1/4 cup liquid. In a large bowl, combine the onions, peas, soup, 2 tablespoons pimientos and reserved cooking liquid; stir to coat. Transfer to a greased 1-1/2-qt. baking dish.
2. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese and remaining pimientos. Bake 5 minutes longer or until the cheese is melted. Yield: 4-6 servings.
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