Deviled Peas In Toast Cups Recipe
Ingredients
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Chopped green pepper | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Cream of mushroom soup | 1⁄2 Cup (8 tbs), undiluted | |
| Frozen peas | 1 Cup (16 tbs), thawed (Use English Ones) | |
| Diced pimiento | 4 Ounce, drained (1 Jar) | |
| Bread slice | 8 |
Nutrition Facts
Serving size
Calories 128 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.6%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 8.1 mg2.7%
Sodium 297.6 mg12.4%
Total Carbohydrates 17 g5.8%
Dietary Fiber 1.8 g7.1%
Sugars 2.1 g
Protein 4 g7.2%
Vitamin A 9.1% Vitamin C 11.9%
Calcium 2.9% Iron 6.7%
*Based on a 2000 Calorie diet
Directions
Stir in soup, peas, and diced pimiento, spoon into a greased 1-quart baking dish.
Bake at 350° for 25 minutes.
Remove crusts from bread, press each slice into a 6-ounce custard cup.
Bake at 350° for 20 minutes or until lightly browned, remove from oven.
Remove toast cups from custard cups, fill each with English pea mixture.
Garnish with pimiento pieces, if desired.
Chef
