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Creamy Pea Casserole Recipe

My sister-in-law shared this time-tested recipe with me a few years back. It's a welcome addition to church or family dinners.— Mary Pauline Maynor, Franklinton, Louisiana

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Creamy Pea Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

1 medium onion, chopped
3 celery ribs, finely chopped
1/2 medium sweet red pepper, chopped
6 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 tablespoon 2% milk
2 cups frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/2 to 3/4 cup crushed butter-flavored crackers (about 12 crackers)

Directions

In a large skillet, saute the onion, celery and red pepper in butter for 8-10 minutes or until tender. Stir in soup and milk; heat through. Stir in peas and water chestnuts.
Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts 1 serving (1/2 cup) equals 254 calories, 16 g fat (8 g saturated fat), 33 mg cholesterol, 611 mg sodium, 24 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Creamy Pea Casserole in Casserole Cookbook , p240

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Creamy Pea Casserole

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(1-1) of 1 reviews

Reviewed on Dec. 29, 2012 by suzi_c

i made this recipe for Christmas dinner not really expecting too much. to my surprise everyone loved it! even the kids who don't like peas were asking for more. i omitted the water chestnuts since we don't really like them. i added some Mrs. Dash and some pepper to taste. the peas baked nicely and didn't shrivel up from the heat. this is a recipe that will be passed on.