Pea , Celery & Water Chestnuts Au Gratin |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mom used to make this wonderful vegtable side dish. It is really good with roasted chicken and chicken rice-a-roni - Comfort food! Ingredients:
2 cups celery, sliced 1/2 inch thick |
2 (10 ounce) packages frozen tiny peas |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (8 ounce) can sliced water chestnuts |
4 ounces sliced fresh mushrooms |
2 tablespoons butter |
1/2 cup parmesan cheese |
celery salt |
pepper (to taste) |
Directions:
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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