Creole Peas

11 ingredients
8 steps

Ingredients

  • 1 large can tiny English peas (LeSueur)
  • 4 large onions
  • 1 lb. bacon, cooked and crumbled (save drippings)
  • 4 bell peppers
  • 6 hard-boiled eggs
  • 2 cans tomato soup
  • 1 bunch celery
  • 1 can cream of mushroom soup
  • 1/2 tsp. Tabasco sauce
  • salt and pepper to taste
  • buttered bread crumbs to cover

Directions

  1. 1
    Chop vegetables; saute in bacon drippings until tender.
  2. 2
    Add peas, tomato soup, bacon pieces and seasoning.
  3. 3
    Layer peas, mushroom soup and egg slices.
  4. 4
    Makes 2 layers.
  5. 5
    Cover with bread crumbs.
  6. 6
    Mushroom soup melts when heated.
  7. 7
    Heat at 300° to 325° until bubbly.
  8. 8
    Yields 20 servings.

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