Chinese-Style Baked Peas
|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)|
|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 350Â° for 30 minutes.