Tiny Peas and Chestnut Side Dish

1/2 c butter
1 onion, minced
2 Tbsp green pepper, chopped
1 c celery, sliced
2 cans tiny peas, drained
1/4 tsp sugar
1 can water chestnuts, sliced and drained
1/4 tsp nutmeg
2 pimientos, sliced
1 can cream of mushroom soup, undiluted
Buttered cracker crumbs
Melt butter in heavy skillet. Add onion, green pepper, and celery; sauté until soft. Remove from heat; add peas, sugar, chestnuts, and nutmeg. Arrange half of the vegetable mixture in a 2 qt casserole; top with half the soup; repeat layers. Sprinkle with buttered cracker crumbs; lay pimiento strips on top. Bake at 350º for 30 minutes. To serve, place in individual side dishes. Makes 4 servings.
Source: Gwen Campbell

Back