Green Pea Casserole
photo by TasteTester
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 (822.13 g) can green peas, drained (use a good brand)
- 304.75 g can condensed cream of mushroom & garlic soup (this should read Cream of Mushroom Soup with Roasted Garlic but it would not accept it)
- 236.59 ml sour cream (8 oz)
- 177.44 ml cheddar cheese, grated
- 78.78 ml cheddar cheese, grated (I used 4 cheese Mexican blend but it would not accept that)
- 118.29 ml butter, melted
- 2.46 ml salt
- 236.59 ml Ritz cracker, crushed
- ground cayenne pepper (optional)
directions
- Mix soup, sour cream and 1/3 cup 4 cheese Mexican blend and salt together.
- Fold in peas.
- Spread into an 8X8 inch baking dish.
- Sprinkle with 3/4 cup cheddar cheese.
- Mix melted butter with cracker crumbs.
- Spread over top of cheese.
- Sprinkle Cayenne pepper over the top if using.
- Bake at 350 Degrees until bubbly and golden brown, about 30 minutes.
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Reviews
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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!
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I used one can of mushrooms, peas and pearl onions… A 16 ounce bag of frozen mixed vegetables, a container of ricotta cheese. I needed to use up in place of the sour cream, cream of celery soup, since that’s all I had, a different kind of cracker than Ritz, and added the seasonings of onion and garlic powder and some red pepper flakes on top… No butter, so I drizzled truffle oil all over the cracker topping… Pretty impressed with the base recipe, and with the ability to change up various items based on what I had on hand to use up! Thanks so much for the recipe
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Tweaks
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I have been wanting to try this forever, and I just got around to making it. This couldn't of been easier to put together~and the taste would bring the cows over the top of the barn. I used frozen peas, and instead of sour cream, I used "French Onion Dip" (sour cream w/ onion and garlic) because I was out of sour cream. Just so good, I can't even describe. Other then those small changes, (due to not having sour cream) I followed recipe exactly and will be on the "Saturday Lunch at the Farm" next weekend. I did however use the cayenne pepper ~ but I could see using some "Hot" Turkish paprika as a sub for the cayenne powder. Oh dee um, um, Nimz. This was spectacular. Now if I can just get the cows off the top of the barn. *Moo*
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DH loves peas and this was a winner for both of us. I used DelMonte peas and cheddar cheese instead of Mexican blend. We didnt have Ritz crackers so I used Town House. Made a mistake and topped with cheese after adding the cracker crumbs so I broke up the crust and blended it in with the peas. This is so very good, the cream of mushroom with garlic soup is perfect and the thick creamy sauce was wonderful. I didnt add the cayenne pepper but next time think I might give it a try. Nimz this was so good, thank you for posting....will definitely make this again!
RECIPE SUBMITTED BY
Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.