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Festive Peas and Onions

"The first time I tried this recipe, my friend finished half of it while my back was turned! That was over 30 years ago, but the dish is just as popular today."
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1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. In a covered saucepan, cook onions in water for 25 minutes or until tender. Drain, reserving 1/4 cup liquid. Combine onions, peas, soup, 2 tablespoons pimientos and reserved cooking liquid; stir to coat. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 35 minutes. Sprinkle with cheese and remaining pimientos. Bake 5 minutes longer or until the cheese is melted.

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this LOOKED great, it was pretty bland though, I threw in some salt, pepper, a little hot pepper crushed, and a three blend shredded cheese the next time and it rocked.

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