| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | French | Casseroles, Vegetables | 2 | Servings |
INGREDIENTS
| 1 | Green peas, drained save | |
| The juice | ||
| 1 | Mushrooms | |
| 2 | Pimientos, chopped | |
| 1/2 | c | Milk |
| Juice from the peas | ||
| 4 | T | Flour |
| 4 | T | Margarine |
| 1/4 | t | Salt |
| 1/4 | t | Sugar |
| 2 | Eggs, hard cooked sliced | |
| 1 | French Fried onion rings |
INSTRUCTIONS
Combine peas, mushrooms, and pimientos. Mix together milk, juice from peas, flour, butter, salt and sugar. Heat to make sauce. Add sliced eggs and pour over peas. Mix well. Top with onion rings and bake 20 minutes at 300 degrees. Randy Rigg
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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 268
Total Fat: 30.2g
Cholesterol: 217mg
Sodium: 657.5mg
Potassium: 228mg
Carbohydrates: 18.7g
Fiber: <1g
Sugar: 5g
Protein: 11.2g