Monday, June 14, 2010

Tanja's English Pea Casserole

1 stick butter
1c chopped celery
1c chopped onion
2 cans English Peas, drained
1 jar pimiento, chopped
1 jar water chestnuts, chopped
1 can cream of mushroom soup
1/2 cup grated cheddar cheese

Saute the onions and celery in butter. Combine veggies w/ peas, water chestnuts, pimientos, and soup. Pour into casserol dish topping with cheese. Bake at 350 for 45 minutes or until hot and cheese melts. Serves 12-15

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