READY IN 55 mins

Green Pea Casserole

Read Reviews (23)

"Excellent, sophisticated dish. Great for luncheons. This dish is always a smash hit!" — SALLIEBRYANT

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 30, 2008

I made quite a few changes to this recipe, that suited my family's tastes and made this a delicous new ways to have peas. First I used two cans of peas instead of one. I omitted water chestnuts and instead of a cracker topping I used durkee french fried onions. I test ran this at Easter with 15 guests to great reviews - this warmed up excellently and is a great make ahead option.

—Jason

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Most Helpful Critical Review

Feb 12, 2007

We didn't think much of this. If I were to make it again, I would leave out the water chestnuts - we didn't like the crunchiness in this at all. Thanks anyway.

—Caroline C

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29 Ratings

Dec 06, 2005

This is similar to a dish my grandmother made, and it is excellent. Even if you aren't a fan of peas, I bet you will like this! Leseur baby peas are my favorite brand to use for this recipe, and you can use Cream of Mushroom soup in stead of Celery and skip the water chestnuts, and it is still delicious. Whenever I make it, there is never any left!

—CAROLINAGIRL1226

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Oct 30, 2007

Very easy to make and quickly devoured. I'll double it next time, as it didn't even come close to 8 servings. I used frozen peas and baked 40 minutes; I think 30 minutes would have been better. Substituted a packaged 4-cheese blend and it was very tasty. I used Ritz crackers; the topping was great!

—GBZIM

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Mar 24, 2008

Delicious! I substituted cream of onion soup for cream of celery soup and left out the onions. I also used 2 cups of frozen peas instead of the canned peas. The frozen peas hold up better than the canned peas and don't get mushy on you. Great recipe! Will definitely do it again.

—MWT

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May 02, 2007

Great recipe! I leave out the chestnuts. Instead of canned peas, I use 15 ounces of frozen petite peas. Also use Ritz crackers for topping. I make this often and sometimes add diced cooked chicken breast. This dish and a salad makes a quick meal.

—Iris

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Apr 09, 2006

We liked this alot! You could easily have put 2 cans of peas in that amount of sauce though and it would fare well. I'll do that next time.

—DECAR48

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Oct 23, 2007

I served this casserole at a potluck with a gathering of friends. Everyone liked it. I particularly liked the crunchiness of the water chestnuts, and the topping gave it a nice touch. I used a 15 oz. bag of frozen peas instead of canned. The cracker topping gave it a nice finish.

—Linda

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Nutrition

Calories
282 kcal
14%

Carbohydrates
20.2 g
7%

Cholesterol
13 mg
4%

Fat
20.2 g
31%

Fiber
2.9 g
12%

Protein
5.8 g
12%

Sodium
713 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Green Pea Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 282
Calories from Fat: 181

% Daily Value *
Total Fat 20.2g 31 %
Saturated Fat 5.1g 25 %
Cholesterol 13mg 4 %
Sodium 713mg 29 %
** Potassium 167mg 5 %
Total Carbohydrates 20.2g 7 %
Dietary Fiber 2.9g 12 %
Protein 5.8g 12 %
Sugars 4.3g
Vitamin A 22 %
Vitamin C 18 %
Calcium 12 %
Iron 15 %
** Thiamin 7 %
Niacin 15 %
** Vitamin B6 6 %
** Magnesium 5 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.