|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Green pepper||1 Medium, chopped|
|Frozen green peas||10 Ounce, thawed (1 Package)|
|Canned tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Hard cooked eggs||3 , chopped|
|Buttered cracker crumbs||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Fry bacon until crisp; remove from pan, and drain on paper towels.
Add butter to bacon drippings; saute onion, garlic, celery, and green pepper in butter mixture.
Stir in peas and soup.
Layer half of vegetable mixture, eggs, and bacon in a 1 1/2-quart casserole.
Season with salt and pepper.
Top with cracker crumbs.
Bake at 350° for 30 minutes.
Serving size: Complete recipe
Calories 1360 Calories from Fat 674
% Daily Value*
Total Fat 76 g117.2%
Saturated Fat 37.7 g188.4%
Trans Fat 0 g
Cholesterol 854.5 mg284.8%
Sodium 1907.4 mg79.5%
Total Carbohydrates 125 g41.8%
Dietary Fiber 28.5 g113.9%
Sugars 54.5 g
Protein 51 g102.1%
Vitamin A 122.6% Vitamin C 481.1%
Calcium 34.9% Iron 58%
*Based on a 2000 Calorie diet