|Coffee and Coffee Houses|
|by Ulla Heise|
Here's a whole new insight on that part of the day so common we usually take it for granted.
1 - 10 of 1,850 for pea casserole
Saute celery, onions, ... until tender. Add peas (drained), chopped and ... soup. Pour into casserole. Cover with Cheez-its. Bake at 250 degrees until bubbly.
Drain peas; mix with ... and finish with the crushed crackers. Bake only 15 minutes until just hot. Vegetables should be slightly crunchy, 350 degree oven.
Melt butter in ... 1 1/2 quart casserole, sprinkle some ... asparagus, half of peas, chopped pimentos, ... degree oven for 20 to 25 minutes until bubbly.
Cook peas according to package ... 1 1/2 quart casserole and refrigerate overnight. ... degrees for 25 minutes. May take longer. Must do ahead. Serves 4 to 6.
Preheat oven to ... 10 minutes. Add peas plus 2 cans ... into a greased casserole dish. Cover top ... minutes or until browned lightly. Serve with rolls.
Cook broccoli according ... greased 2 quart casserole dish. Cover with drained peas. Mix soup, ... crushed crackers on top. Bake at 350 degrees for 30 minutes.
Grease casserole and put in ... asparagus, half the peas, half the ... 20 minutes or until bread cubes are brown and sauce bubbles at the edges. Serves 6.
Drain peas. Mix with remaining ingredients and bake at 350 degrees for 25 minutes. Serves 4.
Layer ingredients, peas, asparagus, soup. On top dice egg and sprinkle cheese and bread crumbs. Bake at 350 degrees for 15-20 minutes.
Mix asparagus, peas, mushroom soup, ... butter in pats. Fold in cheese. Place in casserole dish. Top with croutons and bake at 350 degrees for 30 minutes.
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