Total Time
45mins
Prep 15 mins
Cook 30 mins

This is so good and such a great way to dress up green peas. Hope you like it.

Ingredients Nutrition

  • 2 (14 1/2 ounce) cans green peas, drained (use a good brand)
  • 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup (this should read Cream of Mushroom Soup with Roasted Garlic but it would not accept it)
  • 1 cup sour cream (8 oz)
  • 34 cup cheddar cheese, grated
  • 13 cup cheddar cheese, grated (I used 4 cheese Mexican blend but it would not accept that)
  • 12 cup butter, melted
  • 12 teaspoon salt
  • 1 cup Ritz cracker, crushed
  • ground cayenne pepper (optional)

Directions

  1. Mix soup, sour cream and 1/3 cup 4 cheese Mexican blend and salt together.
  2. Fold in peas.
  3. Spread into an 8X8 inch baking dish.
  4. Sprinkle with 3/4 cup cheddar cheese.
  5. Mix melted butter with cracker crumbs.
  6. Spread over top of cheese.
  7. Sprinkle Cayenne pepper over the top if using.
  8. Bake at 350 Degrees until bubbly and golden brown, about 30 minutes.
Most Helpful

5 5

Gosh this was really good! I also added in some jalapeno peppers, and used 1/2 cup sour cream and 1/2 cup mayo, I also added in a little garlic powder into the mayo mixture, this will go into my favorites to make again soon! thank Nims!...Kitten:)

5 5

I used sliced waterchestnuts. Next time I will dice them before putting them in the casserole. Very good.

5 5

I really enjoyed the flavors in this casserole and I decided to try it, thinking it would go well with our Easter dinner. I made it yesterday and it will be a perfect accompaniment to the ham, so it's now on my menu for Easter. The only thing I will change is to use lowfat sour cream, and add a splash of milk to thin out the sauce a little bit. I added a pinch of garlic powder to the recipe, and the crunchy topping made a nice contrast in texture to the creamy pea mixture. Yum -- I know my guests will love this as much as we did!