English Pea And Water Chestnut Casserole

1. 1

   Melt 1/2 stick butter or margarine in deep skillet.

2. 2

   Add onion, green pepper and celery. Saute over moderate heat, stirring often, until soft.

3. 3

   Remove from heat.

4. 4

   Add peas and chestnuts. Fold in pimentos.

5. 5

   Arrange half of this mixture in bottom of a 2-quart casserole.

6. 6

   Top with half of undiluted soup.

7. 7

   Arrange another layer of vegetable mixture and top with remaining soup. Sprinkle with buttered cracker crumbs.

8. 8

   Bake at 350u00b0 until bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.