Split Peas and Rice Casserole

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Split Peas and Rice Casserole

Source: Eat for Strength

 

3 cups split peas, cooked

2 cups cooked dry rice

2 cups canned tomatoes

1/2 cup onion, chopped fine

1/2 cup tomato paste, optional

salt to taste

 

In a floured baking dish make layers of peas, tomatoes, and onion. Sprinkle

with salt if needed. Cover with tomato paste if desired. Bake at 400 degrees

for 20 minutes. Serve with tomato gravy. Serves 6.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of God's

eye --- the seeds of great faith live within us. "

 

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