"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pea Casserole Recipe

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Pea Casserole image
Devyn's favorite at Thanksgiving

 

This recipe for Pea Casserole, by , is from From Jerri with Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
jerri harman

Category:
Category:

Ingredients:  
Ingredients:  
2 (14 1/2 ounce) cans green peas, drained (use a good brand)
2 (10 3/4 ounce) can condensed cream of mushroom soup
1 c. Pepperidge Farms Stuffing Mix
1 c. sour cream (8 oz)
1 c. Cheddar cheese, grated
1 c. Mozzarella cheese,
1⁄2 c. butter, melted
1 can water chestnuts, diced
1⁄2 teaspoon salt
1 c. Ritz cracker, crushed

Directions:
Directions:
Mix soup, sour cream, stuffing mix, water chestnuts, and 1 cup cheese blend and salt together.
Fold in peas.
Spread into a buttered baking dish.
Sprinkle with remaining cheese.
Mix melted butter with Ritz cracker crumbs.
Spread over top of the cheese.

Bake at 350 Degrees until bubbly and golden brown, about 30 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Devyn loves this at Thanksgiving.

 

 

 

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