Ingredients
8
8 servings
- •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
- •0.5 cup chopped onion
- •0.5 cup shredded Cheddar cheese
- •2 cups crushed buttery round crackers
- •0.5 cup margarine, melted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix peas, pimentos, water chestnuts, condensed soup, and onion together. Pour into a 1 1/2-quart casserole dish and top with shredded cheese. In a separate bowl, mix together cracker crumbs and margarine; sprinkle evenly over cheese.
- Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.
Nutritional Facts
Per 8 servings
- Calories: 293
- Carbohydrate: 25g
- Fat: 19g
- Fiber: 4g
- Protein: 6g
- Sugar: 6g
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