SHRIMP AND PEA POD CASSEROLE
I got this recipe from 2002 Betty Crocker "Casseroles and Slow Cooker Meals" booklet (they used to sell them by the check stands at grocery stores). I used sherry and Swiss cheese in mine. My family deemed it a 'keeper'.
Provided by Judy Garcia
Categories Casseroles
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350°. Spray 13x9x2 inch baking dish with cooking spray. Cook and drain pasta according to package directions.
- 2. While pasta is cooking, melt butter in large skillet 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 ad broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina or Swiss cheese until melted; remove from heat.
- 3. Stir pasta, shrimp and pea pods into mushroom mixture; pour into baking dish. Sprinkle with Parmesan and almonds.
- 4. Bake uncovered for 20-25 minutes or until cheese is golden brown.
PEA POD CARROT MEDLEY
We grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 535mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
SHRIMP AND PEA POD CASSEROLE
Enjoy this delicious shrimp and pea pod casserole made using Progresso® chicken broth that's sprinkled with Parmesan cheese and almonds - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 590, Carbohydrate 51 g, Cholesterol 215 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 7 g, TransFat 1 g
PEA POD CASSEROLE
This is a casserole I have been making since high school. I worked in the kitchen of the local hospital and this was something they served the employees in the cafeteria. It was a great base that I have "spiced" up and added additional vegetables to over the years. You may layer as much as you like...add water chestnuts, mushrooms whatever your heart desires. I just prefer to keep it simple. Over rice it's a great fast meal.
Provided by Michelle S.
Categories Low Cholesterol
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
PEA POD SOUP
A delightful puree'd soup that blends well with any dinner. Very healthy, low in fat and cholesterol.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash pea pods and pull off the stringy portion on the back side of the pea pod and discard.
- In a medium size saucepan, add water and bring to boil.
- Add pea pods, chicken soup base, sliced onion, mint sprigs and parsley sprigs.
- Bring to boil, reduce heat and simmer covered for 20 minutes.
- When outer flesh of pea pods are tender, remove from saucepan and rub pea pods through a course sieve.
- In a frying pan on low heat, melt margarine, stir in flour using a whisk and cook for 1 minute, stirring constantly (DO NOT BURN).
- Add flour mixture to saucepan and stir well.
- Add pea pod puree', salt, white pepper, sugar, petite peas and bring just to boil.
- Remove from heat.
- Serve soup in bowls and sprinkle with chopped fresh mint leaves.
Nutrition Facts : Calories 180.9, Fat 6.3, SaturatedFat 1.1, Sodium 419, Carbohydrate 24.1, Fiber 7.3, Sugar 11.9, Protein 8.1
PEA PODS WITH ONION
This simple side from Heather Sauter of Silver Spring, Maryland is a welcome alternative to green beans, and the pea pods look so pretty tossed with chopped onion. "This dish is a snap to make and tastes like a million bucks," Heather assures.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place the pea pods and water in a microwave-safe bowl; cover and cook on high for 3-5 minutes or until crisp-tender. Meanwhile, in a small skillet, cook onion in 2 tablespoons butter over medium heat until crisp-tender., Drain peas; add to onion mixture. Add salt, pepper and remaining butter; toss to coat. Cook and stir until heated through.
Nutrition Facts :
DEEP DISH PEA AND VEGETABLE CASSEROLE
A creamy deep-dish casserole featuring everyone's favorite: PEAS! Don't be afraid of these little green morsels of goodness. And consider this one for a change-up this Thanksgiving instead of the same-old same-old green bean and soggy deep-fried onion casserole.
Provided by Terry E.
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 14.9 g, Cholesterol 29.5 mg, Fat 10.8 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 512.2 mg, Sugar 6.1 g
CHINESE BEEF AND PEA PODS
Make and share this Chinese Beef and Pea Pods recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine steak in crock pot with the consommé, soy sauce, ginger, and onion.
- Cover and cook on low for 5-7 hours. Turn control to high.
- Stir in cornstarch that has been dissolved in 2 tablespoons of cold water.
- Cook on high for 15 minutes or until thickened.
- During last five minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods.
- Serve over hot rice.
PEA PODS WITH FRESH MUSHROOMS
Another great recipe from "Madame Wong's Long-Life Chinese Cookbook". This is an excellent side dish with Asian style fish and rice. Really good!
Provided by Hey Jude
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Snip off ends of pea pods; wash, leave in colander.
- Heat 2 Tablespoons of oil in wok; add pea pods and stir-fry for one minute then remove and set aside.
- Heat 2 Tablespoons oil in wok, add mushrooms and stir-fry for 30 seconds; add pea pods, salt, stock and sugar; stir-fry 2 minutes and serve hot!
GREEN PEA CASSEROLE
This has been my family's favorite vegetable casserole for 20 years now! The kids requested it again and again for Thanksgiving dinner. -Barbara Preneta, Unionville, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 293 calories, Fat 17g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 581mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein.
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