Cook peas and drain. Combine peas, onions, soup, celery, water chestnuts, and pimentos. Put in a 2-quart casserole. Melt margarine and combine with bread crumbs (toasted). Sprinkle on top. Bake for 30-35 minutes at 350 degrees.
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|Serving Size: 1 Pan (1389g)|
|Recipe Makes: 1 Pan|
|Calories from Fat: 1342 (32%)|
|Amt Per Serving||% DV|
|Total Fat 149.1g||199 %|
|Saturated Fat 32g||160 %|
|Monounsaturated Fat 56.1g|
|Polyunsanturated Fat 52.3g|
|Cholesterol 11.4mg||4 %|
|Sodium 15950.5mg||550 %|
|Potassium 2334mg||61 %|
|Total Carbohydrate 598.9g||176 %|
|Dietary Fiber 43.9g||176 %|
|Sugars, other 555g|
|Protein 123.2g||176 %|
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Calories per serving: 4233
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