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Chinese-Style Baked Peas

southern.chef's picture
  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)

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

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 268 Calories from Fat 132

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 6.4 g31.8%

Trans Fat 0 g

Cholesterol 21.4 mg7.1%

Sodium 631.8 mg26.3%

Total Carbohydrates 29 g9.6%

Dietary Fiber 5.8 g23%

Sugars 8.8 g

Protein 9 g17.4%

Vitamin A 27.6% Vitamin C 30.4%

Calcium 52.1% Iron 33.1%

*Based on a 2000 Calorie diet

Chinese-Style Baked Peas Recipe