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Categories:Viewed: 66 - Published at: 9 years ago
Ingredients
- 1 (10 oz.) can condensed cream of mushroom soup
- 1/3 c. milk
- 1 c. shredded Velveeta cheese
- 1 (17 oz.) can English peas, drained
- 6 Ritz crackers, crushed
- 1 tsp. paprika
Method
- Stir soup in a small saucepan over medium heat until smooth; gradually add milk and 1/2 cup Velveeta cheese.
- Stir until cheese melts.
- Pour over drained peas.
- Sprinkle remaining 1/2 cup cheese over pea mixture; add crushed crackers over top of other ingredients.
- Sprinkle 1 teaspoon of paprika over top.
- Bake 8 to 10 minutes in a 450° oven or until mixture is slightly bubbly.
