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Deviled Peas In Toast Cups

southern.chef's picture
  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)
  Bread slice 8

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 350° for 25 minutes.
Remove crusts from bread, press each slice into a 6-ounce custard cup.
Bake at 350° 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 128 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.6%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 8.1 mg2.7%

Sodium 297.6 mg12.4%

Total Carbohydrates 17 g5.8%

Dietary Fiber 1.8 g7.1%

Sugars 2.1 g

Protein 4 g7.2%

Vitamin A 9.1% Vitamin C 11.9%

Calcium 2.9% Iron 6.7%

*Based on a 2000 Calorie diet

Deviled Peas In Toast Cups Recipe