Ingredients
1 tablespoon butter1 pound sliced fresh mushrooms6 cups frozen peas, thawed (about 2 pounds)1 can (10-1/2 ounces) condensed cream of celery soup, undiluted1/2 cup whole milk1 package (2.80 ounces) french-fried onions
Preparation
Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add mushrooms; saute until tender. Stir in peas, soup and milk. Transfer to a greased 11x7-in. baking dish. Sprinkle with onions. Bake, uncovered, until heated through, 25-30 minutes.
