Pea , Celery & Water Chestnuts Au Gratin Recipe

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Pea , Celery & Water Chestnuts Au Gratin
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  1. Saute celery and mushrooms in butter until tender crisp; add the tiny peas and cook for a few more minutes.
  2. Season with celey salt and pepper.
  3. Combine soup and waterchestnuts in seperate small bowl.
  4. In a buttered 1 1/2 quart casserole arrange half of the vegtable medley, top with soup and repeat the layers.
  5. Top with the fresh parmesan cheese.
  6. Bake 350 degrees for 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 108.56 Kcal (455 kJ)
Calories from fat 66.35 Kcal
% Daily Value*
Total Fat 7.37g 11%
Cholesterol 18.6mg 6%
Sodium 259.92mg 11%
Potassium 168.77mg 4%
Total Carbs 5.41g 2%
Sugars 3.67g 15%
Dietary Fiber 1.13g 5%
Protein 5.59g 11%
Vitamin C 1.5mg 3%
Iron 0.3mg 2%
Calcium 170.4mg 17%
Amount Per 100 g
Calories 122.54 Kcal (513 kJ)
Calories from fat 74.89 Kcal
% Daily Value*
Total Fat 8.32g 11%
Cholesterol 21mg 6%
Sodium 293.4mg 11%
Potassium 190.51mg 4%
Total Carbs 6.11g 2%
Sugars 4.15g 15%
Dietary Fiber 1.28g 5%
Protein 6.31g 11%
Vitamin C 1.7mg 3%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 192.4mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
  • 3

Good Points

  • saturated fat free

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