Company Green Peas Casserole Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the peas, pimentos, water chestnuts, cream of celery soup and onion. Pour into a 1 1/2 quart casserole dish. Top with shredded cheese. In a separate bowl, mix together the cracker crumbs and margarine; sprinkle evenly over the cheese.
• Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

Steps:

• In a large bowl, combine the beans, corn, soup, sour cream, cheese and onion. Pour into an ungreased 2-qt. baking dish. , Combine the butter, crumbs and almonds; sprinkle over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

Steps:

• Preheat oven to 350°. Mix first six ingredients; transfer to a greased 11x7-in baking dish. Prepare stuffing mix according to package directions. Spread over pea mixture. Bake, uncovered, until lightly browned, 20-25 minutes.

Steps:

• Cook peas according to package directions.
• In a skillet, cook bacon until crisp, then remove from pan and drain on paper towels.
• Add onion and mushrooms to skillet and saute until almost done.
• Add flour, stir and cook for 1 to 2 minutes.
• Add cream, cook and stir to consistency of a medium white sauce.
• Add all of mixture to peas and stir in bacon.

Steps:

• Preheat oven to 350'.
• In a medium bowl combine peas,chestnuts,pimentos,cream of mushroom soup and cheddar cheese.
• Grease a 8x8 baking dish and add the pea mixture.
• Melt butter in microwave dish.
• Add Ritz crackers to butter and sprinkle over top of the casserole.
• Bake for 30 minutes.

Steps:

• Thaw the peas under running water.
• In large sauce pan melt 2 sticks of butter and sauté the onion (Vidalia if possible) until tender, but not brown. Sprinkle in the flour and whisk until well blended. Slowly add the chicken broth and whisk all the time. Bring to a boil over medium heat. Add cut up cream cheese and whisk until smooth and melted. Add mushrooms and all seasonings. Taste and adjust if needed. Over lowest heat cook 5-10 minutes. Add the thawed peas and fold together.
• Process the French bread into crumbs (food processor). Add 1/2 the crumbs to the pea mixture and fold together. Pour into 9x12 casserole dish. (It will be very full).
• Bake at 350°F for 30 minutes until bubbly. Remove from oven, but do not turn off! Sprinkle with topping:.
• Topping:.
• Melt the remaining stick of butter and combine with remaining bread crumbs. Add 1/2-3/4 Parmesan cheese (cheddar or Swiss would also be good).
• Return to oven until topping is golden brown 10-15 more minutes.

Steps:

• 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.

Steps:

• Cook noodles; drain and set aside.
• Brown meat; drain.
• Add tomato sauce to beef; remove from heat.
• In a separate bowl, mix cream cheese, cottage cheese, sour cream, onions and peppers.
• Butter a casserole dish and spread 1/2 the noodles in the bottom.
• Cover noodles with 1/2 the cheese mixture, then 1/2 the meat mixture, then 1 more layer of noodles, then cheese mixture and then meat mixture.
• Pour 2 tablespoons butter over top; press down slightly.
• Bake at 375° for 1 hour to 1 hour 15 minute.
• If drier casserole is desired, cook 15 minutes longer.

Steps:

• 1. Saute onion an celery in a small amount of oil until tender.
• 2. Stir in mushroom soup
• 3. Mix the peas and water chestnuts together in a casserole dish.
• 4. Top with the mushroom soup mixture.
• 5. Toss the cracker crumbs with butter and sprinkle over the mixture.
• 6. Bake 20 minutes at 350

Steps:

• Heat oven to 350° F. In large saucepan, melt butter over medium heat. Add onions and garlic, cook 2 minutes or until onions are tender. Stir in flour, salt, pepper; cook stirring constantly, 1 minute. Slowly stir in milk and cream; cook stirring constantly 4 to 5 minutes or until thickened.
• Stir in cheese until melted and smooth. Add peas; stir gently to combine.Spoon mixture into 8 inch square baking dish. Bake 20 minutes. Top with french fried onions; bake an additional 5 minutes. Serve immediately.