Ingredients

The following ingredients have 7 Servings
  • 1 pound Sugar Snap Peas
  • 3 tablespoons Butter
  • Salt
  • half of a 12-ounce package of Pepperidge Farm Herbed Stuffing Mix
  • 1/2 cup chopped White Onion
  • 1 stalk of Celery
  • 1 cup Chicken Broth
  • 1 cup of Sour Cream (I used reduced fat)

Instruction

  • I like to slice the ends off the sugar snap peas, I think they are a little tough. So I cut them off. Next heat 1 tablespoon of butter in a skillet over medium heat. Once the butter melts, add the sugar snap peas and season with salt. Toss the sugar snap peas in the butter and salt so that they are evenly coated. Let the sugar snap peas cook for 3 minutes, then pour into a large bowl. Next melt the remaining butter in a medium sized pot over medium heat. Once the butter is hot, add the onion and celery. Sauté for 3-4 minutes, until slightly soft. Then add the broth and bring to a boil. Once the broth boils, turn off the heat and stir in half of the stuffing mix. Set 1/2 cup of the prepared stuffing aside to go on top of the casserole. Add the remaining stuffing and the sour cream to the bowl with the sugar snap peas. Stir to combine. Then pour into a buttered casserole dish. Sprinkled the stuffing that you set aside on top. Either cover and put in the fridge to bake later, or put right in the oven to cook for 30-40 minutes at 350 degrees.