Pea Casserole
This is a great casserole for the holidays! I found this on the potluck table at work and had to hunt down the owner and get the recipe. I made a couple of changes to his recipe (he used sour cream and onion chips along with mild cheddar) and it has been a holiday staple at our table for a few years now!
As far as the baking dish goes, I have found a more shallow 2 quart dish works best as the casserole layers are thinner.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 cans cream of mushroom soup
- 1 stick of butter
- 2 15 oz cans of sweet peas drained
- 2 cups sharp cheddar cheese
- 2 teaspoons dehydrated onion flakes
- 1 cup finely crushed potato chips
- Carbohydrate 47.0139999943679 g
- Cholesterol 763.1 mg
- Fat 306.506933333302 g
- Fiber 0.30666665968666 g
- Protein 77.7119333327281 g
- Saturated Fat 180.139959999995 g
- Serving Size 1 1 Recipe (1099g)
- Sodium 6850.59999999858 mg
- Sugar 46.7073333346813 g
- Trans Fat 29.2784399999907 g
- Calories 3211 calories
Preheat oven to 350 Spray a 2 or 2 ½ quart casserole with non stick spray. Pour one can of the drained peas into the bottom of the casserole dish. Thinly slice half the butter , placing slices evenly on top of the peas. Sprinkle half of the dehydrated onions over peas/butter. Empty one can of the cream of mushroom soup onto the peas/butter/onions and gently smooth to the edges. Sprinkle 1 cup of the cheese evenly over soup. Sprinkle ½ cup of the crushed chips evenly over cheese. Repeat the layers again as above, starting with the peas and ending with the chips. Bake in the oven until bubbly.
