Easy Pea Casserole
  • 1/2 stick butter
  • 1 c chopped onion
  • 1 c chopped celery
  • 1 c chopped green pepper
  • 16 oz can of sweet peas, drained
  • 1 can cream of mushroom soup
  • 8 oz can diced, water chestnuts (I chop mine finer)
  • Plain bread crumbs
  1. Melt butter in a large sauce pan, add onion, celery and green pepper. Sauté until the veggies start to soften. Add peas, cream of mushroom soup, water chestnuts; stir and pour into a medium size casserole dish. Sprinkle with bread crumbs. Bake at 350° until bubbly and the bread crumbs are browning; about 30 minutes.