Chinese-Style Baked Peas Recipe
Ingredients
| Thinly sliced onion | 1⁄2 Cup (8 tbs) | |
| Canned sliced mushrooms | 6 Ounce, drained | |
| Butter/Margarine | 1⁄4 Cup (4 tbs), melted | |
| Frozen peas | 10 Ounce, thawed and drained | |
| Canned bean sprouts | 14 Ounce, drained | |
| Canned sliced water chestnuts | 8 Ounce, drained | |
| Canned cream of mushroom soup | 10 3⁄4 Ounce, undiluted | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1 Dash | |
| Chow mein noodles | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 268 Calories from Fat 132
% Daily Value*
Total Fat 15 g23.3%
Saturated Fat 6.4 g31.8%
Trans Fat 0 g
Cholesterol 21.4 mg7.1%
Sodium 631.8 mg26.3%
Total Carbohydrates 29 g9.6%
Dietary Fiber 5.8 g23%
Sugars 8.8 g
Protein 9 g17.4%
Vitamin A 27.6% Vitamin C 30.4%
Calcium 52.1% Iron 33.1%
*Based on a 2000 Calorie diet
Directions
Add peas, bean sprouts, and water chestnuts.
Spoon mixture into a shallow, lightly greased 2-quart casserole.
Combine soup, milk, salt, and pepper, mixing well, stir into pea mixture.
Sprinkle chowmein noodles around edge of casserole.
Bake, uncovered, at 350° for 30 minutes.
Chef
