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.
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