Ingredients
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1 (15 ounce) can baby peas, drained
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1 (2 ounce) bottle diced pimento peppers, drained
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1 (5 ounce) can sliced water chestnuts, drained
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1 (10.5 ounce) can condensed cream of celery soup
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½ cup chopped onion
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½ cup shredded Cheddar cheese
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2 cups crushed buttery round crackers
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½ cup margarine, melted
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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In a medium bowl, mix peas, pimentos, water chestnuts, condensed soup, and onion together. Pour into a 1 1/2-quart casserole dish and top with shredded cheese. In a separate bowl, mix together cracker crumbs and margarine; sprinkle evenly over cheese.
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Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.
Nutrition Facts (per serving)
293 | Calories |
19g | Fat |
25g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 293 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 5g | 23% |
Cholesterol 11mg | 4% |
Sodium 338mg | 15% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 4g | 15% |
Total Sugars 6g | |
Protein 6g | 13% |
Vitamin C 15mg | 17% |
Calcium 98mg | 8% |
Iron 2mg | 10% |
Potassium 342mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.