Sunday, 25 July 2010

Casserole Peas

1 can sliced mushrooms (drained)
2 packages (10 oz.) frozen peas
1 can mushroom soup (undiluted)
14 oz can bean sprouts (drained)
4 oz. can water chestnuts (drained and sliced)
toasted almonds, grapenuts or other crunchy topping

Combine all ingredients. Place in greased casserole dish and top with crunchy topping. Bake at 325 F for 20 minutes. Makes 8 generous servings. Can be assembled ahead of time and refrigerated, allow a little longer to cook if cold.

This is from a little book called Try it you'll Like It that I bought in a charity book. It's probably unobtainable. Fortunately.

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