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Creamy Pea Casserole

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
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    6 servings

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.
Nutrition Facts
1/2 cup: 254 calories, 16g fat (8g saturated fat), 33mg cholesterol, 611mg sodium, 24g carbohydrate (7g sugars, 5g fiber), 5g protein.

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