A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Layered Pea Salad
- add review
- #55665
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1 large head lettuce, torn into pieces
1/2 cup celery, chopped
1/2 cup purple or white onion, chopped
1/2 cup green bell pepper, chopped
1 package (10 ounce size) frozen peas, defrosted and drained
2 cups mayonnaise
1 teaspoon sugar
1 1/2 cup Cheddar cheese, grated
10 slices bacon, fried crisp and crumbled
directions
Layer all the vegetables in a 9-by-13-inch pan, in the order given.
Mix sugar into mayonnaise and cover vegetables. Do not toss. Sprinkle cheese and bacon over top. Let stand in refrigerator at least 8 hours or overnight.
added by
nutrition data
456 calories, 46 grams fat, 7 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
December 23, 2019
This is the best and I donât care for peas
November 16, 2007
This is the best salad recipe ever!!!