Today's menu included: Baked Salmon Croquettes, Company Peas, Pasta Primavera, English Muffin Bread, and Easter cookies. I forgot to take my camera with me when I left the house this morning, so I don't have a picture showing the plate at church, which had a slice of bread included. Instead, I am able to show you THIS picture which I was able to plate at home since there were some leftovers.:-)
|Lunch leftovers for dinner!|
|This is what you will need.|
4 cups drained peas (I used frozen, lightly cooked).
1 can cream of mushroom soup
1 jar chopped pimentos, small or large, depending on your preference, drained
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 can sliced water chestnuts, drained
2 Tablespoons butter
Pepperidge Farm Herb Stuffing mix
- Saute celery, green pepper, and onion in butter for 10 minutes. Mix with peas, soup, pimento, and water chestnuts. Pour into a baking dish that has been sprayed with no-stick spray. Spread stuffing mix on top, amount depending on your preference
- Bake at 350 degrees for 25 minutes, until bubbly and lightly browned on top. Eight servings.
At some point I will share some pictures showing spring around here! I actually do have a bunny or two in the house! In the next post, however, I will continue with today's lunch recipes.
Thank you so much for following along with my little blog. I truly appreciate you and love reading your comments.