"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Dilly Pea and Potato Casserole Recipe

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This recipe for Dilly Pea and Potato Casserole, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Simpson
Added: Friday, June 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 10 ounce package frozen peas
1 10 3/4 oz. can condensed cream of chicken soup
1/2 cup milk
1/4 cup mayonnaise or salad dressing
1 tsp. dried dill weed
1 12 oz. pkg. frozen shredded hash brown potatoes, thawed
1 8 1/4 oz. can sliced carrots, drained
1/2 cup shredded cheddar cheese

Directions:
Directions:
Run hot water over peas in a colander till separated; set aside.
In a small mixing bowl, stir together soup, milk, mayonnaise or salad dressing and dill weed; set aside.
Arrange HALF of the hash brown potatoes in a 10 x 6 x 2 baking dish. Top with HALF the peas, then all of the carrots.
Spread half of the soup mixture atop. Repeat with remaining hash brown potatoes, peas and soup mixture. Bake, covered, in a 350 oven for 30 minutes. Sprinkle the shredded cheese atop and bake uncovered for 5 minutes more.
Optional: Add chopped ham and double the recipe for a one dish meal.
Optional: Top with can of Durkee onions for a crispy topping.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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