Good side dish when company comes. Good special side dish with holiday dinners.
Cook peas according to package directions. Mix milk with mushroom soup and add to drained peas. Saute celery, onion and green pepper; add to pea mixture. Add water chestnuts and pimiento and thoroughly combine all ingredients. Put mixture into a 1 1/2 quart casserole and refrigerate overnight. Cover with cheese crackers and bake uncovered in a 350 degree oven for 25 minutes.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 215 | ||
Calories from Fat: 121 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 25.6mg | 8 % | |
Sodium 529.1mg | 18 % | |
Potassium 336.8mg | 9 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 16.2g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 215
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