English Pea Casserole

  • ½ cup onions, chopped
  • ½ cup bell peppers, chopped
  • ½ cup celery, chopped
  • 1 stick butter or margarine
  • 2 (15-ounce) cans green peas, drained
  • ⅓ cup pimentos, chopped
  • 1 can mushroom soup
  • 1 (8-ounce) can mushrooms
  • Buttered bread crumbs, cornbread dressing, or cheese to top

Sauté onions, peppers, and celery in butter or margarine. Add to peas. Stir in pimentos, mushroom soup, and mushrooms. Place in 2-quart casserole dish. Top with buttered bread crumbs, cornbread dressing, or cheese. Bake at 350° for 30 minutes until heated through.

Additional recipes from Recipes and Remembrances that appeared originally with this one:
Stuffed Peppers
Penderlea Pasta Salad
Fudge Batter Pudding

To order a copy of Recipes and Remembrances contact Al Owens at (910) 259-7984 or aowens@ec.rr.com.

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