 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Excellent, sophisticated dish. Great for luncheons. This dish is always a smash hit! Ingredients:
1 (15 ounce) can baby peas, drained |
1 (2 ounce) bottle diced pimento peppers, drained |
1 (5 ounce) can sliced water chestnuts, drained |
1 (10.75 ounce) can condensed cream of celery soup |
1/2 cup chopped onion |
1/2 cup shredded cheddar cheese |
2 cups crushed buttery round crackers |
1/2 cup margarine, melted |
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the peas, pimentos, water chestnuts, cream of celery soup and onion. Pour into a 1 1/2 quart casserole dish. Top with shredded cheese. In a separate bowl, mix together the cracker crumbs and margarine; sprinkle evenly over the cheese.
3. Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.
|
|