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Festive Peas and Onions

By: Caramella Robichaud

"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."

Rate/Review | Read Reviews (1)

Prep Time:
35 Min

Cook Time:
40 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (16 ounce) package frozen pearl onions
2 cups water
1 (10 ounce) package frozen peas, thawed
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (2 ounce) jar diced pimientos, divided
1/3 cup shredded sharp Cheddar cheese

Directions

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.