Pea Pod Casserole Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
• Cook and drain pasta as directed on package.
• Meanwhile, in 4-quart saucepan or Dutch oven, melt butter over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, sherry and broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina cheese until melted; remove from heat.
• Stir pasta, shrimp and pea pods into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan cheese and almonds.
• Bake uncovered 20 to 25 minutes or until cheese is golden brown.

Steps:

• Preheat oven to 350 degrees.
• Brown ground chuck with onion,1/2 t.
• garlic powder, ginger and soy sauce to taste.
• Drain well.
• Place meat mixture in a 13x9 pan.
• Place celery over meat mixture.
• Place pepper strips over celery.
• Place pea pods over pepper strips.
• Mix the soup, 1 T.
• soy sauce, 1 t.
• garlic powder and milk.
• Blend well.
• Pour evenly over meat and vegetables.
• Bake in over for 40 minutes until hot and bubbly.
• Evenly place chow mein noodles over casserole and bake an additional 10 minutes.
• Serve with freshly steamed rice and soy sauce to pass.

Steps:

• Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain and remove vegetables from pan; set aside., In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.