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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 can mushroom or cream of mushroom soup -- undiluted

  3. 1/2 cup celery -- chopped

  4. 1 onion -- chopped

  5. 1 bell pepper -- chopped

  6. 1/2 stick to 1 stick -- butter

  7. 1 small jar pimentos -- chopped

  8. 1 can water chestnuts -- chopped

  9. 2 packages frozen carrots

  10. cornflake or bread crumbs

Instructions Jump to Ingredients ↑

  1. Saute celery, onion and bell pepper in butter until tender. Add pimento, water chestnuts, and soup. Blend together. Add carrots last and stir until well blended. Place in buttered casserole dish and top with crumbs. Bake at 350 for 30 minutes, until bubbly.

  2. From "The Robesonian", Lumberton NC, 11-18-98.

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