Sweet Pea Casserole
2 15 oz cans of sweet peas, drained
2 cans Cream of Mushroom Soup
2 cups Cheddar Cheese, grated
2 tsp dehydrated onion flakes
1 cup finely crushed potato chips
1/2 cup butter
Preheat oven to 350 F. Spray a 2 or 2 1/2 qt casserole dish with non stick spray. Pour one can of drained peas into the bottom of the casserole dish. Thinly slice half the butter and place the slices evenly over the top of the peas. Sprinkle half of the dehydrated onion over the peas. Empty one can of soup over the peas and gently smooth to the edges. Sprinkle 1 cup of cheese over soup. Sprinkle 1/2 cup of the potato chips over the cheese. Repeat the layers again, starting with the peas and ending with the chips. Bake for 30 to 40 minutes or until bubbly. Makes 12 servings.