Green Pea Casserole

Green Pea Casserole

25 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m

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

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

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Reviews (25)

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I made quite a few changes to this recipe, that suited my family's tastes and made this a delicous new ways to have peas. First I used two cans of peas instead of one. I omitted water chestnuts and instead of a cracker topping I used durkee french fried onions. I test ran this at Easter with 15 guests to great reviews - this warmed up excellently and is a great make ahead option.



This is similar to a dish my grandmother made, and it is excellent. Even if you aren't a fan of peas, I bet you will like this! Leseur baby peas are my favorite brand to use for this recipe, and you can use Cream of Mushroom soup in stead of Celery and skip the water chestnuts, and it is still delicious. Whenever I make it, there is never any left!



Very easy to make and quickly devoured. I'll double it next time, as it didn't even come close to 8 servings. I used frozen peas and baked 40 minutes; I think 30 minutes would have been better. Substituted a packaged 4-cheese blend and it was very tasty. I used Ritz crackers; the topping was great!

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Amount Per Serving (8 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 20.2 g
  • 31%
  • Carbs
  • 20.2 g
  • 7%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 713 mg
  • 29%

Based on a 2,000 calorie diet



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