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Oriental Vegetable Bake

Oriental Vegetable Bake

Peas are delicious with minced mint leaves added to them; they are also good with slivers of orange rind or nutmeg.
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Serves 6

  • 3 cups Pictsweet frozen Green Peas
  • 1/2 cup Pictsweet frozen Chopped Onions
  • 1 cup Pictsweet frozen Sliced Mushrooms
  • 1/4 cup butter
  • 1 can (8 oz.) sliced, drained water chestnuts
  • 1/2 pound fresh bean sprouts, optional
  • 4 teaspoons soy sauce
  • 1 can (10 3/4 oz.) condensed cream of mushroom soup
  • 1 cup shredded cheddar cheese
  • 1 can (3 oz.) French fried onion rings


Place frozen peas in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Sauté onion and mushrooms in butter. Mix with peas. Add the water chestnuts, bean sprouts, if desired, and soy sauce. Stir in soup. Turn into a buttered 13x9x2 casserole. Top with cheese and onion rings. Cook at 350 degrees for 15 minutes or until bubbly.

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 280
  • Total Fat: 16g
  • Cholesterol: 30mg
  • Sodium: 940mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 5g
  • Protein: 11g

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