Pea Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 1 (10 1/4 ounce) can cream of mushroom soup
• 1/2 cup cracker crumb, crushed (ritz worked great)
• 2 tablespoons melted butter

Recipe

• 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.