Vegetable Casserole |
Course : Casseroles
Serves: 4 |
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Ingredients:
3 cups diagonally cut celery |
3 cups Salted water |
10 ounces frozen peas |
16 ounces white onions -- drained |
1 stick Butter |
8 ounces sliced water chestnuts -- drained |
2 ounces pimiento -- drained |
16 ounces cream of chicken soup |
4 ounces slivered almonds -- toasted |
1 package Crumbled stuffing mix |
1 Cup Parmesan cheese |
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Preparation / Directions:
Par boil celery in salted water for 1 minute; drain and set aside.
Partially cook the peas; drain and set aside. Brown the onions in butter. Combine all ingredients, except stuffing and cheese in casserole. Cover with crumbled stuffing mix. Sprinkle with Parmesan cheese. Bake at 350F for 35 minutes.
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Nutritional Information:
1269 Calories (kcal); 75g Total Fat; (50% calories from fat); 50g Protein; 115g Carbohydrate; 18mg Cholesterol; 2182mg Sodium |
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