Green Pea Casserole

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (15 ounce) can baby peas, drained
• 1 (2 ounce) bottle diced pimento peppers, drained
• 1 (5 ounce) can sliced water chestnuts, drained
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/2 cup chopped onion
• 1/2 cup shredded Cheddar cheese
• 2 cups crushed buttery round crackers
• 1/2 cup margarine, melted

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. Drain the baby peas, diced pimento and sliced water chestnuts well, then spread the peas, pimento and water chestnuts evenly in the dish.

3. In a bowl, stir together the condensed cream of celery soup and chopped onion until blended, then spoon the mixture over the vegetables and spread it smoothly.

4. Scatter the shredded Cheddar cheese evenly over the soup mixture.

5. In another bowl, toss the crushed buttery round crackers with the melted margarine until the crumbs are evenly moistened.

6. Sprinkle the buttered cracker crumbs over the cheese to cover the top.

7. Bake uncovered for 35 to 40 minutes, until the topping is golden brown and the casserole is bubbling around the edges.

8. Let the casserole rest for 5 minutes before serving.