Recipe Details
Ingredients
-
1(15 ounce) canbaby peas, drained
-
1(2 ounce) bottlediced pimento peppers, drained
-
1(5 ounce) cansliced water chestnuts, drained
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1(10.5 ounce) can condensed cream of celery soup
-
½cupchopped onion
-
½cupshredded Cheddar cheese
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2cupscrushed buttery round crackers
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½cupmargarine, melted
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
-
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.
-
Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories293 | |
| % 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.
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