Creamy Pea Casserole

A welcomed addition to church or family dinners.


6 servings


1 medium onion, chopped
3 celery ribs, finely chopped
6 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 tablespoon milk
2 cups frozen peas, thawed
1 (8 ounce) can sliced water chestnuts, drained
1/2 to 3/4 cup crushed butter-flavored crackers (about 12 crackers)
1/2 medium sweet red pepper


Preheat oven to 350°F (177°C). Grease a 1 1/2-quart baking dish.

In a skillet, saute the onion, celery and red pepper in butter for 8 to 10 minutes or until tender. Stir in soup and milk; heat through. Stir in peas and water chestnuts. Transfer to prepared baking dish. Sprinkle with the cracker crumbs.

Bake, uncovered, for 25 to 30 minutes or until bubbly.

Nutritional Information

1 serving (1/2 cup) equals 254 calories, 16 g fat (8 g saturated fat), 33 mg cholesterol, 611 mg sodium, 24 g carbohydrate, 5 g fiber, 5 g protein.

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