Pea Pod Casserole Recipes

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.

SHRIMP AND PEA POD CASSEROLE

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.

SNAPPY PEA PODS

Steps:

• In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon.

RICE AND PEA CASSEROLE

Steps:

• Boil 500 ml (approximately 2 cups) of water and a pinch of salt in a pot, add brown rice, cover and cook over low heat until soft.
• Thaw peas. Melt the butter in a frying pan, stir in the flour and cook lightly. Stir in the milk, bring to a boil and simmer for 10 minutes, stirring occasionally. Remove from the heat, crumble in the cheese and stir in the eggs. Chop basil and add to the sauce. Butter a baking dish and spread the rice. Evenly distribute the peas on top. Pour the sauce over and bake in the oven at 200°C (approximately 400°F) for 15-18 minutes.

PEA POD CARROT MEDLEY

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.

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.

PEA POD CASSEROLE

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.

SHRIMP AND PEA POD CASSEROLE

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.