English Pea Casserole

Pea Casserole with Cornbread Crumb Topping
Pea Casserole with Cornbread Crumb Topping. Diana Rattray
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 4 Servings
Ratings (5)

This old-fashioned layered casserole is economical and so easy to put together. It's an excellent way to "dress up" ordinary canned vegetables.

Hard cooked eggs are layered with drained canned peas, cheese, and condensed soup. This makes a nice side dish with any meal.

What You'll Need

  • 1 can (approx. 15 ounces) petite peas, drained
  • 3 hard-cooked eggs, chopped
  • 4 to 8 ounces shredded American cheese or a Cheddar blend
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 small jar pimiento, chopped, (2 ounces)
  • 1 cup cornbread crumbs
  • 3 tablespoons melted butter

How to Make It

  1. In a lightly buttered 2-quart casserole dish, layer the drained peas, boiled eggs, and grated cheese.
  2. Combine cream of mushroom soup with milk and chopped pimiento. Pour over the cheese layer.
  3. Combine cornbread crumbs with the melted butter; sprinkle over top of casserole.
  4. Bake at 350° for 20 to 25 minutes.

More Recipes with Peas

English Pea Pesto Pasta

Creamed Peas With Mushrooms and Onions

Easy Creamed Peas