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Chinese-Style Baked Peas Recipe
|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)|
|Chow mein noodles||1 Cup (16 tbs)|
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
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 350Â° for 30 minutes.