Green Pea Casserole Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: 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.
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: Nov. 28, 2006
Made this for Thanksgiving and it was perfect!
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Reviewed: Oct. 9, 2006
This was an excellent recipe. The water chestnuts added a nice crunch. I only ussed 1/2 the amount of topping, and it was just right.
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Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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Reviewed: Apr. 9, 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.
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Reviewed: Dec. 6, 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!
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Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 22, 2005
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!
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Displaying results 21-26 (of 26) reviews

 
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