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“I found this recipe in one of our local papers and have made it a few times for guests and it's always a pleaser.”

Ingredients Nutrition

  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 2 (8 1/2 ounce) cansyoung tiny peas (Le Sueur brand is recommended, drained)
  • 1 (4 ounce) can sliced mushrooms, drained
  • 3 tablespoons diced pimentos
  • 2 lrge hardboiled egg, chopped
  • 1 (5 ounce) can water chestnuts, drained and sliced
  • 1 (10 1/4 ounce) can condensed cream of chicken soup or 1 (10 1/4 ounce) can cream of mushroom soup
  • 12 cup cracker crumb, crushed (Ritz worked great)
  • 2 tablespoons melted butter


  1. Preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside.
  2. In small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly.
  3. Add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix.
  4. Transfer to prepared casserole.
  5. Stir crumbs and melted butter together and layer them on top of casserole.
  6. Bake for 30-35 minutes.

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