Souper Peas Recipe
Ingredients
| Canned cream of mushroom soup | 10 1⁄2 Ounce | |
| Shredded cheddar cheese | 1 Cup (16 tbs) | |
| Chopped parsley | 1 Tablespoon | |
| Crushed tarragon | 1 Dash | |
| Frozen green peas | 200 Gram | |
| Onions | 12 , cooked |
Nutrition Facts
Serving size: Complete recipe
Calories 1523 Calories from Fat 499
% Daily Value*
Total Fat 56 g86.8%
Saturated Fat 29.2 g145.9%
Trans Fat 0 g
Cholesterol 121.1 mg40.4%
Sodium 2731 mg113.8%
Total Carbohydrates 204 g67.9%
Dietary Fiber 38.7 g154.7%
Sugars 85.5 g
Protein 58 g116.9%
Vitamin A 90.8% Vitamin C 369.6%
Calcium 129.5% Iron 59.6%
*Based on a 2000 Calorie diet
Directions
Blend in 1 /3 cup water, cheese, parsley and tarragon gradually.
Heat until cheuse is melted, stirring occa- sionally.
Cook peas according to package directions; drain.
Combine peas and onions in casserole.
Pour sauce over vegetables.
Bake in 350-degree oven for about 5 minutes or until heated through.
Chef
