Recipe: Mandarin Peas

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a recipe for Mandarin Peas, a tasty side dish that would be fun to serve at Easter.

Ingredients:
1 10 oz. package of frozen peas, thawed
1 6 oz. can of mushroom pieces
4 T. butter
1 small onion, sliced
1 can bean sprouts, drained
1 can sliced water chestnuts
1 can. cream of mushroom soup
1/3 c. milk
1 can chow mein noodles

To prepare:
Sautee onion and mushroom in butter. Add bean sprouts, water chestnuts, cream of mushroom soup, milk and salt and pepper to taste.

Combine mixture with peas and mushrooms, and pour everything into a casserole dish. Top with chow mein noodles. Bake casserole at 325 degrees for 30 to 40 minutes (or longer).

Note: You can use an extra package of peas for extra volume.