Green Pea Casserole Food

DEEP DISH PEA AND VEGETABLE CASSEROLE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
• Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.

GREEN PEA CASSEROLE

Steps:

• Preheat oven to 350F. Remove peas from the freezer and thaw.
• In a medium skillet, melt the butter over medium heat.
• Add the onion and garlic to the butter and cook for 1-2 minutes or until the onion softens and the garlic is fragrant.
• Add the flour and whisk to combine. Cook for 1-2 minutes or until the raw flour flavor is gone.
• While whisking, add the half & half. Continue whisking in the pan until it thickens and coats the back of a spoon.
• Remove from the heat.
• Prepare an 8x8 baking dish with nonstick cooking spray.
• In a large bowl, combine the thawed peas, the drained mushrooms, the shredded cheese, and the thickened onion/garlic mixture.
• Stir to combine.
• Pour into the prepared baking dish and spread evenly.
• Bake at 350F for 20 minutes.
• Remove and spread the fried onions over the top evenly.
• Bake for an additional 5 minutes.
• Remove from the oven and enjoy!

GREEN PEA CASSEROLE

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.

GREEN PEA CASSEROLE

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.

CHICKEN AND PEA CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
• Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
• Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
• Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.

GREEN PEA CASSEROLE

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.

SWEET PEA CASSEROLE

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.

SWEET PEA CASSEROLE

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. In a Dutch oven, melt butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, for 5 to 6 minutes or until vegetables are tender. Stir in flour and next 4 ingredients; cook, stirring constantly, for 2 minutes. Stir in half-and-half, and cook, stirring constantly, for 6 to 8 minutes or until thickened. Stir in cheeses until melted and smooth; stir in peas. Pour mixture into prepared pan. Bake for 45 to 50 minutes. Top with onion rings, and bake 5 minutes more. Let stand for 5 minutes before serving.

CRISPY-ON-THE-TOP TUNA AND GREEN PEA CASSEROLE (ROCCO DISPIRITO)

Steps:

• Preheat oven to 425°F.
• Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
• Cook pasta according to package directions in a large pot of boiling salted water. Drain.
• In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
• Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
• Bake 10 minutes or until rotini is hot throughout.
• Serve immediately.

CREAMY HAM, PEA, & POTATO CASSEROLE

Steps:

• In a large skillet, over medium heat, melt 1/4 cup of butter. Using a whisk, add 1/2 cup of flour and whisk briskly to create a thick paste.
• Slowly add in 2 1/2 cups of milk, whisking continually, until thick and creamy. If sauce is too thick add in more milk until the creamy consistency of gravy.
• Add in 1/2 tsp. of salt and 1/2 tsp, coarse black pepper.
• Spray a deep, 4 quart, baking dish, with cooking spray.
• Place 1/3 of the sliced, drained potatoes in the bottom of the baking dish. Place 1/2 the ham slices or 1 1/2 cups of diced ham on top of the potatoes. Sprinkle half the can of drained peas over the ham.
• Pour 1/3 of the white cream sauce over the top of the layers.
• Repeat the layers again. 1/3 of sliced potatoes, other half of the ham, other half of the can of peas. 1/3 of the cream sauce.
• Top with last layer of potatoes and cream sauce. Ending with cream sauce.
• Sprinkle with Paprika.
• Cover and bake in a 350°F oven for one hour. Remove cover and brown for 10 minutes.
• Serve Immediately.

GREEN PEA CASSEROLE

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

GREEN PEA CASSEROLE

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.

PEA CASSEROLE

Steps:

• Preheat oven to 350 degrees and lightly grease a 2 qt casserole; set aside.
• In small skillet over med heat melt butter and saute onions and celery 4 to 5 minutes or until soft; place sauteed vegetables in a mixing bowl and let cool slightly.
• Add remaining ingredients, except cracker crumbs and melted butter, to bowl and toss gently, but well to mix.
• Transfer to prepared casserole.
• Stir crumbs and melted butter together and layer them on top of casserole.
• Bake for 30-35 minutes.

MUSHROOM PEA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add mushrooms; saute until tender. Stir in peas, soup and milk. Transfer to a greased 11x7-in. baking dish. Sprinkle with onions. Bake, uncovered, until heated through, 25-30 minutes.

LOW-FAT EASY HAM, GREEN PEA AND NOODLE CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Cook noodles according to package directions, omitting salt.
• Meanwhile, in medium-sized bowl, combine flour, mustard, sage, nutmeg and pepper; slowly whisk in milk and set aside.
• When noodles are done, drain and combine with ham and peas; add milk mixture and stir well.
• Spoon into ungreased shallow 1 1/2-quart casserole; sprinkle with bread crumbs and dot with margarine.
• Cover with aluminum foil and bake for 10 minutes.
• Remove foil and bake 10 minutes longer or until bubbly and lightly browned.

BROCCOLI PEA CASSEROLE

Steps:

• 1. cook broccoli and drain - arrange in 2 quart greased casserole and cover with peas
• 2. cover broccoli and peas with sauce
• 3. sprinkle crumbs on top
• 4. bake @ 350 degrees for 30 min.

CREAMY PEA CASSEROLE

Steps:

• In a large skillet, saute the onion, celery and red pepper in butter for 8-10 minutes or until tender. Stir in soup and milk; heat through. Stir in peas and water chestnuts. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

LAZY GREEN PEAS

Steps:

• Heat frozen peas in a small microwave-safe bowl on high in the microwave until hot, about 3 minutes.
• Stir Italian cheese blend, nutritional yeast, and garlic powder into peas; season with salt and black pepper.