Creamy Celery And Peas Recipes

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EASY TUNA CASSEROLE



Easy Tuna Casserole image

Tuna Noodle Casserole combines flaky tuna and tender egg noodles in a cheesy creamy sauce.

Provided by Holly Nilsson

Categories     Casserole     Dinner

Time 33m

Number Of Ingredients 14

3 cups egg noodles
1 tablespoon butter
1 small onion (diced)
2 stalks celery (diced)
⅔ cup frozen peas (defrosted)
1 can tuna (5-6 ounces, drained)
10 ½ ounces condensed mushroom soup
⅓ cup milk
1 cup cheddar cheese
1 tablespoon parsley
½ cup panko bread crumbs
1 tablespoon butter (melted)
½ cup cheddar
1 tablespoon parsley

Steps:

  • Preheat oven to 425°F. Combine topping ingredients and set aside.
  • Boil noodles al dente according to package directions. Drain and rinse under cold water.
  • Cook onion and celery in butter until tender, about 5-7 minutes.
  • In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
  • Spread into a 2qt casserole dish and top with crumb topping.
  • Bake 18-20 minutes or until bubbly.

Nutrition Facts : Calories 323 kcal, Carbohydrate 25 g, Protein 19 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 68 mg, Sodium 689 mg, Fiber 2 g, Sugar 3 g, ServingSize 1.25 cup

" KELLY'S CREAMY CHEDDAR PEA SALAD"



I'm not a big fan of peas, but like them IN things. This salad is one of my favorites. Happy to share!

Provided by Wildflour

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1 (20 ounce) package frozen peas, thawed
1 cup chopped celery
2 hard-boiled eggs, chopped
1/4 cup onion, finely chopped, sometimes I use green onions
1 1/2 cups cubed cheddar cheese
1 cup mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon sugar
1 teaspoon seasoning salt
1 teaspoon mustard

Steps:

  • In large bowl, combine mayo, relish, sugar, seas. salt and mustard. Gently fold in rest of ingredients adding peas last so they don't get broken up and mushy. (Add more mayo if needed.) Chill.
  • If you like it *EXTRA* creamy, double the sauce.

Nutrition Facts : Calories 173.1, Fat 8.7, SaturatedFat 4.9, Cholesterol 68.9, Sodium 286.6, Carbohydrate 13.4, Fiber 3.6, Sugar 6.4, Protein 10.7

SAUTEED PEAS AND CELERY



Sauteed Peas And Celery image

Make and share this Sauteed Peas And Celery recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1/4 cup chopped red onion
1/4 cup chopped celery
1 (10 ounce) box frozen peas (or 2 cups fresh peas)
2 tablespoons chopped celery leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat oil in skillet on med, add onions, cook until soft.
  • Add celery, cook until crisp tender.
  • Increase heat to med hi, add peas.
  • Cook until peas are heated through (about 6 minutes).
  • Stir in celery leaves, salt and pepper.

Nutrition Facts : Calories 120.4, Fat 7, SaturatedFat 1, Sodium 378.1, Carbohydrate 11.2, Fiber 3.3, Sugar 4.4, Protein 3.9

CLASSIC TUNA NOODLE CASSEROLE



Classic Tuna Noodle Casserole image

Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
½ cup milk
1 cup cooked peas
2 tablespoons chopped pimentos
2 (6 ounce) cans tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon butter or margarine, melted

Steps:

  • Preheat oven to 400 degrees F.
  • Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
  • Bake for 20 minutes.
  • Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.

CREAMY BRAISED CHICORY/BELGIAN ENDIVE AND CELERY WITH PEAS



Creamy Braised Chicory/Belgian Endive and Celery With Peas image

This recipe would make a lovley side dish to your Christmas of Thanksgiving turkey. In fact the recipe source ('Good Food' magazine December 2005) suggests to serve this at Christmas. It serves 8 as a side dish together with another side dish. However, it can also be served as a main dish as I did. It will serve 3 then. We had this as a main course together with 'wild rice mix' (longgrain rice with wild rice pieces in it). Lovely!

Provided by tigerduck

Categories     Vegetable

Time 1h

Yield 3-8 serving(s)

Number Of Ingredients 8

4 heads chicory lettuce, cut in half lengthways (quarter bigger ones)
4 stalks celery, trimmed and cut into fingers
8 slices pancetta or 8 slices lean streaky bacon
200 ml chicken stock (7fl oz) or 200 ml vegetable stock (7fl oz)
142 ml double cream
140 g frozen peas (or petit pois, 5oz)
salt
pepper

Steps:

  • Heat oven to 200C / fan 180C / 295F / gas 6. Hold one chicory half and a length of celery together and wrap with a rasher of pancetta or bacon to make a bundle. Repeat with remaining veg and place in a shallow ovenproof dish. If you have any leftover celery, pop that in too. Pour in the stock and cream, season to taste and cover tightly with foil.
  • Bake for 40 minutes or until the vegetables are soft. Remove the foil and stir in the peas. Cook for 10 minutes more until the bacon is crisp and the peas just cooked.
  • Serve this as a main dish together with rice (serves 3) or as a side dish (serves up to eight).

Nutrition Facts : Calories 234.3, Fat 18.9, SaturatedFat 11.4, Cholesterol 68.2, Sodium 210, Carbohydrate 11.7, Fiber 2.8, Sugar 4.6, Protein 5.5

GINNY'S CAULIFLOWER AND PEA SALAD



Ginny's Cauliflower and Pea Salad image

A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.

Provided by Ginn

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 13

1 large head cauliflower, broken into small florets
1 (10 ounce) package frozen peas, thawed
1 small onion, chopped
2 stalks celery, chopped
¼ cup bacon bits
½ cup grated Parmesan cheese
1 cup shredded reduced-fat Cheddar cheese
1 cup light mayonnaise
1 (8 ounce) container reduced fat sour cream
1 tablespoon prepared mustard
2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
2 tablespoons distilled white vinegar
1 teaspoon seasoned salt (such as LAWRY'S®)

Steps:

  • In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
  • Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 9 g, Cholesterol 14.2 mg, Fat 4.7 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 343.4 mg, Sugar 3.4 g

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