Baked Frozen Peas
"A popular side dish in my household."
photo by Summerwine
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 20 ounces frozen peas
- 1 (10 1/2 ounce) can cream of mushroom soup
- 8 ounces swiss cheese, grated
- 1⁄2 cup dried breadcrumbs
- 1⁄4 cup margarine, melted
directions
- DO NOT thaw peas. Break apart with hands and place in bowl.
- Mix frozen peas with cream of mushroom soup and 4 ounces of the grated swiss cheese.
- Pour into 8x8-inch casserole dish. Top with remaining 4 ounces grated swiss cheese. Mix together bread crumbs and melted margarine. Sprinkle over top of casserole.
- Bake, uncovered, in 400 degree oven for 35 to 40 minutes. If top starts getting brown too fast, loosely cover with aluminum foil.
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Reviews
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I had only 16 oz. of peas, and cut down just a tiny bit on the cheese. I wasn't expecting much, but I really liked this dish. I will try it again, but maybe with cheddar cheese and mushrooms just to see what happens. Just stuck three containers in the freezer (I live alone); ate TONS after I took it from the oven; got another portion for me tonite. I think this would be wonderful to take to pot lucks. Easy and good. -
I'm not sure how 20 oz of peas would have worked. I used 6 oz of peas and 4 oz of leftover quinoa, mushroom soup and instead of shredded swiss, I used 3 sections of Laughing Cow swiss and herb. no bread crumbs. It was wonderful, DH loved it too. -
I followed this recipe exactly as written and loved it. Sometimes the simplest recipes turn out the best. Thanks for a keeper. And on a side note, I just have to comment on Andie's review: why in the world would you eat this when you are "not too crazy about swiss cheese" and then complain about the swiss cheese? -
This was a great addition to my lineup. Being a single guy, little casseroles like this can be good things to have in the fridge. I would definitely recommend some S&P for this, as it was a little bland. I think I may also try a stronger cheese, perhaps chedder, the next time I make this. Good recipe.
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Easy to make. Even my husband who doesn't like swiss cheese, liked this dish. I used panko breadcrumbs because that's what I had in the house, and it came out great. Very tasty.
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Tweaks
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This was a wonderful dish. I didn't have quite 20 oz. of frozen peas, more about 12 oz. I was going to adjust the recipe to the amount of peas I had, but when starting to mix the cream of mushroom soup and cheese in with the peas, I realized it could take the whole can. So I didn't alter the recipe, only using what peas I did have on hand. The only different thing I did was, as another reviewer mentioned, I used Panko bread crumbs (by choice, I did have seasoned and unseasoned regular, but thought the Panko would add to the dish....it did). I seasoned the Panko with freshly cracked black pepper, some coriander and Herbs de Provence and added melted unsalted butter instead of margarine. When the dish came out of the oven, I immediately grated just a hint of fresh whole nutmeg over it, and sprinkled it with freshly minced parsley. I spooned the mixture into individual ramekins, and served it with ribeye steak and mashed sweet potatoes. It was a wonderful meal, and complimented beautifully by this wonderful dish. Thank you Neta.
RECIPE SUBMITTED BY
<p>I'm 82 years young and love living on the Oregon Coast. I enjoy cooking, needlepoint, going agate hunting on the beach, whale watching, movies, and spending time with my 5 children and 6 grandchildren. </p>
