Sweet Pea & Corn Casserole
"A great vegetarian side dish to compliment any meal and oh so easy to throw together in a pinch using ingredients you probably already have in your pantry."
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
1 casserole
- Serves:
- 6-8
ingredients
- 425.24 g can sweet peas
- 425.24 g can whole kernel corn
- 56.69 g jar pimentos (optional for color mostly)
- 1 medium onion, chopped
- 304.75 g can Campbell's Cream of Mushroom Soup
- 236.59 ml cheddar cheese, grated
directions
- Preheat oven to 350 degrees.
- Drain canned vegetables.
- Pour all ingredients into a casserole dish with the exception of the grated cheese.
- Top casserole with the grated cheese.
- Bake for 20-25 minutes or until hot and bubbly.
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Reviews
-
This dish was a hit...quick, easy and delicious! I microwaved the chopped onion for 1 minute to soften before mixing with the other ingredients in a 2 quart casserole dish that had been sprayed with Pam. I covered the dish and cooked it for 15 minutes, then removed cover and cooked for 20 minutes more.
RECIPE SUBMITTED BY
I love to cook. When i was a little girl in SC in the 70's, I would stand in a chair next to my grandmother and help her mix cakes and bake biscuits and any other exciting task she put before me. One of my most prized possessions is the recipe collection that I was handed down at my grandmother's passing. I have collected many recipes over the last 25+ years and want to share just a fraction here, if I may. My husband, who happens to be from Algeria, has brought new foods and spices into my life in addition to giving me his heart. My mother-in-law gave me wonderful recipes and lessons in cooking traditional Algerian dishes in her small Algerian kitchen upon my visit there a few years ago. I will also be sharing some of those recipes here as well. Please feel free to let me know how you like the recipes I have posted.
