Follow these steps for perfect results
peas with pearl onions
drained
cream of celery soup
pimento
sliced water chestnuts
drained
grated cheese
margarine
melted
Ritz crackers
crushed
Preheat oven to 350°F (175°C).
Spray a 2-quart casserole dish with cooking spray.
Drain the can of peas with pearl onions.
Pour the drained peas and pearl onions into the casserole dish and spread evenly.
Spread the can of cream of celery soup over the peas.
Sprinkle the pimentos evenly over the soup.
Layer the drained water chestnuts over the pimentos.
Sprinkle the grated cheese evenly over the water chestnuts.
Melt the margarine in a frying pan.
Crush the Ritz crackers in the melted margarine using a potato masher.
Sprinkle the crushed Ritz cracker mixture evenly over the cheese.
Bake in the preheated oven for 15 minutes, covered.
Remove the cover and bake for an additional 15 minutes, or until golden brown.
Serve hot.
Expert advice for the best results
Add a sprinkle of paprika for a pop of color.
Use different types of cheese for varied flavor.
For a vegetarian option, ensure the soup is vegetable-based.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm in the casserole dish or spoon onto plates.
Serve as a side dish with roasted chicken or pork.
Pairs well with a green salad.
Its buttery notes complement the casserole.
Discover the story behind this recipe
Common side dish at potlucks and holiday gatherings.
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