Pea Casserole

Name: Pea Casserole
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, chopped; 3 stalks celery, chopped; 2 (8 1/2 ounce) cans young tiny peas (Le Sueur brand is recommended, drained); 1 (4 ounce) can sliced mushrooms, drained; 3 tablespoons diced pimentos; 2 lrge hardboiled egg, chopped; 1 (5 ounce) can water chestnuts, drained and sliced; 1 (10 1/4 ounce) can condensed cream of chicken soup or (10 1/4 ounce) can cream of mushroom soup; 1/2 cup cracker crumb, crushed (Ritz worked great); 2 tablespoons melted butter

11 ingredients

6 steps

Ingredients

3 tablespoons unsalted butter
1 medium onion, chopped
3 stalks celery, chopped
2 (8 1/2 ounce) cans young tiny peas (Le Sueur brand is recommended, drained)
1 (4 ounce) can sliced mushrooms, drained
3 tablespoons diced pimentos
2 lrge hardboiled egg, chopped
1 (5 ounce) can water chestnuts, drained and sliced
1 (10 1/4 ounce) can condensed cream of chicken soup or (10 1/4 ounce) can cream of mushroom soup
1/2 cup cracker crumb, crushed (Ritz worked great)
2 tablespoons melted butter

Directions

1

Preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside.
2

In small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly.
3

Add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix.
4

Transfer to prepared casserole.
5

Stir crumbs and melted butter together and layer them on top of casserole.
6

Bake for 30-35 minutes.