Deviled Peas In Toast Cups
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Cream of mushroom soup||1⁄2 Cup (8 tbs), undiluted|
|Frozen peas||1 Cup (16 tbs), thawed (Use English Ones)|
|Diced pimiento||4 Ounce, drained (1 Jar)|
Saute onion and green pepper in butter until tender, remove from heat.
Stir in soup, peas, and diced pimiento, spoon into a greased 1-quart baking dish.
Bake at 350Â° for 25 minutes.
Remove crusts from bread, press each slice into a 6-ounce custard cup.
Bake at 350Â° for 20 minutes or until lightly browned, remove from oven.
Remove toast cups from custard cups, fill each with English pea mixture.
Garnish with pimiento pieces, if desired.