You are here

Chinese-Style Baked Peas

southern.chef's picture
Ingredients
  Thinly sliced onion 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms 6 Ounce, drained
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Frozen peas 10 Ounce, thawed and drained
  Canned bean sprouts 14 Ounce, drained
  Canned sliced water chestnuts 8 Ounce, drained
  Canned cream of mushroom soup 10 3⁄4 Ounce, undiluted
  Milk 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Chow mein noodles 1 Cup (16 tbs)
Directions

Saute onion and mushrooms in butter in a large skillet until tender.
Add peas, bean sprouts, and water chestnuts.
Spoon mixture into a shallow, lightly greased 2-quart casserole.
Combine soup, milk, salt, and pepper, mixing well, stir into pea mixture.
Sprinkle chowmein noodles around edge of casserole.
Bake, uncovered, at 350° for 30 minutes.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Baked
Servings: 
6

Rate It

Your rating: None
4.27
Average: 4.3 (15 votes)