Mushroom Pea Casserole Recipes

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GREEN PEA CASSEROLE



Green Pea Casserole image

Make and share this Green Pea Casserole recipe from Food.com.

Provided by Nimz_

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans green peas, drained (use a good brand)
1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup (this should read Cream of Mushroom Soup with Roasted Garlic but it would not accept it)
1 cup sour cream (8 oz)
3/4 cup cheddar cheese, grated
1/3 cup cheddar cheese, grated (I used 4 cheese Mexican blend but it would not accept that)
1/2 cup butter, melted
1/2 teaspoon salt
1 cup Ritz cracker, crushed
ground cayenne pepper (optional)

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.

Nutrition Facts : Calories 706.8, Fat 50.7, SaturatedFat 29.1, Cholesterol 123, Sodium 1105.9, Carbohydrate 43.6, Fiber 10.9, Sugar 15.6, Protein 21.9

CREAMY MUSHROOM PEAS



Creamy Mushroom Peas image

This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas.

Provided by CHEETO

Categories     Side Dish     Vegetables     Green Peas

Yield 4

Number Of Ingredients 9

2 cups frozen green peas
2 tablespoons butter
1 cup sliced fresh mushrooms
1 small chopped onion
1 tablespoon all-purpose flour
1 cup light cream
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg

Steps:

  • Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
  • Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 16 g, Cholesterol 81.6 mg, Fat 24.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 292.9 mg, Sugar 5.2 g

GREEN PEA CASSEROLE



Green Pea Casserole image

Excellent, sophisticated dish. Great for luncheons. This dish is always a smash hit!

Provided by SALLIEBRYANT

Categories     Side Dish     Vegetables     Green Peas

Time 55m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can baby peas, drained
1 (2 ounce) bottle diced pimento peppers, drained
1 (5 ounce) can sliced water chestnuts, drained
1 (10.75 ounce) can condensed cream of celery soup
½ cup chopped onion
½ cup shredded Cheddar cheese
2 cups crushed buttery round crackers
½ cup margarine, melted

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.

Nutrition Facts : Calories 281.5 calories, Carbohydrate 20.2 g, Cholesterol 13.3 mg, Fat 20.2 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 5.1 g, Sodium 712.7 mg, Sugar 4.3 g

MUSHROOM PEA CASSEROLE



Mushroom Pea Casserole image

This is one of my go-to side dishes that my whole family loves. It's great with chicken, ham, beef and pork; in fact, I haven't found anything it isn't delicious with. -Lisa Lyons, Westerville, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 6

1 tablespoon butter
1 pound sliced fresh mushrooms
6 cups frozen peas, thawed (about 2 pounds)
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
1/2 cup whole milk
1 package (2.80 ounces) french-fried onions

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.

Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 330mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein.

SWEET PEA CASSEROLE



Sweet Pea Casserole image

Makes 10 to 12 servings

Number Of Ingredients 14

1/4 cup butter
1 (8-ounce) container sliced fresh baby portobello mushrooms
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 cups half-and-half
1 cup shredded Swiss cheese
1 cup shredded Parmesan cheese
2 (16-ounce) packages frozen peas, thawed and drained
1 (2.8-ounce) can french-fried onion rings

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.

TUNA CASSEROLE WITH PEAS



Tuna Casserole with Peas image

Maya Feller, M.S., RD, CDN, of Brooklyn-based Maya Feller Nutrition, has worked with many low-income families and is well-versed in the realities of putting food on the table that is healthy, tastes good, isn't time-prohibitive and is affordable. "A traditional tuna casserole provides both protein and carbohydrates to keep you full, and is kid-friendly and easy to make," she says about this tuna casserole recipe. (This recipe was part of a feature story, "The Real Cost of Healthy Food," in EatingWell magazine and has not been tested by our Test Kitchen.)

Provided by Maya Feller M.S., RD, CDN

Categories     Healthy Tuna Recipes

Time 40m

Number Of Ingredients 7

12 ounces egg noodles, preferably whole-wheat
2 (11 ounce) cans condensed cream of mushroom soup
3 (5 ounce) cans water-packed chunk light tuna, drained and flaked
1 medium onion, finely chopped
1 cup frozen green peas, rinsed under cold running water
1 cup plain dry breadcrumbs, preferably whole-wheat
1 cup shredded Cheddar cheese

Steps:

  • Preheat over to 375°F. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil.
  • Cook noodles in the pot of boiling water according to package instructions. Drain and rinse under cold running water. Transfer to a large bowl.
  • Add mushroom soup, tuna, onion and peas to the noodles; stir until combined. Scrape the mixture into the prepared baking dish. Combine breadcrumbs and cheese in a medium bowl; sprinkle over the casserole.
  • Bake until bubbly and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 474 calories, Carbohydrate 61 g, Cholesterol 110 mg, Fat 12 g, Fiber 5 g, Protein 30 g, SaturatedFat 5 g, Sodium 728 mg, Sugar 4 g

PEA CASSEROLE



Pea Casserole image

I found this recipe in one of our local papers and have made it a few times for guests and it's always a pleaser.

Provided by Boca Pat

Categories     Greens

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter
1 medium onion, chopped
3 stalks celery, chopped
2 (8 1/2 ounce) cans young tiny peas (Le Sueur brand is recommended, drained)
1 (4 ounce) can sliced mushrooms, drained
3 tablespoons diced pimentos
2 lrge hardboiled egg, chopped
1 (5 ounce) can water chestnuts, drained and sliced
1 (10 1/4 ounce) can condensed cream of chicken soup or 1 (10 1/4 ounce) can cream of mushroom soup
1/2 cup cracker crumb, crushed (Ritz worked great)
2 tablespoons melted butter

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.

CREAMY PEA CASSEROLE



Creamy Pea Casserole image

My sister-in-law shared this time-tested recipe with me a few years back. It's a welcome addition to church or family dinners.- Mary Pauline Maynor, Franklinton, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
3 celery ribs, finely chopped
1/2 medium sweet red pepper, chopped
6 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 tablespoon 2% milk
2 cups frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/2 to 3/4 cup crushed butter-flavored crackers (about 12 crackers)

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.

Nutrition Facts : Calories 254 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 611mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein.

CREAMY MUSHROOM, PEA & FARRO CASSEROLE



Creamy Mushroom, Pea & Farro Casserole image

Try something new for dinner tonight with this Creamy Mushroom, Pea & Farro Casserole. Made with pearled farro, alfredo sauce, cheese, mushrooms and more, this farro casserole has rich flavor that your family will love. You can even make it ahead of time and refrigerate it for up to 24 hours.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

1-1/4 cups pearled farro, uncooked
6 oz. cremini mushrooms, sliced (about 2 cups)
1 jar (15 oz.) CLASSICO Light Creamy Alfredo Pasta Sauce
2/3 cup frozen peas
1 Tbsp. fresh thyme leaves
1 cup KRAFT Shredded Italian* Five Cheese Blend, divided
2 green onions, sliced, divided
1/4 cup panko bread crumbs

Steps:

  • Heat oven to 350°F.
  • Cook farro as directed on package.
  • Meanwhile, cook mushrooms in medium nonstick skillet sprayed with cooking spray on medium heat 4 to 5 min. or until tender, stirring frequently.
  • Drain farro; spoon into large bowl. Add mushrooms, pasta sauce, peas, thyme, 1/2 cup cheese and 2 Tbsp. onions; mix lightly.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese, then bread crumbs.
  • Bake 20 to 25 min. or until casserole is heated through and topping is lightly browned.
  • Sprinkle with remaining onions.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

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