Baby Peas And Water Chestnuts Casserole
A flavorful casserole combining tender baby peas, water chestnuts, and crunchy peppers in a creamy mushroom sauce, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Melt butter in a large skillet over medium heat.
- Add minced onion, chopped green pepper, chopped red pepper, and sliced celery to the skillet.
- Saute until the vegetables are soft, about 5-7 minutes.
- Remove from heat.
- Add frozen baby peas and sliced water chestnuts to the skillet.
- Stir in undiluted cream of mushroom soup until well combined.
- Transfer mixture to a casserole dish.
- Sprinkle with buttered cracker crumbs on top.
- Bake at 350°F (175°C) for 15-20 minutes or until heated through and bubbly.
Tips & Substitutions
For a richer flavor, consider adding a pinch of garlic powder or a sprinkle of grated cheese before baking. If you don't have water chestnuts, sliced mushrooms can be a good substitute. To make this dish lighter, use a low-fat cream of mushroom soup and reduce the amount of butter. You can also swap in fresh peas if they're in season for a fresher taste.
Serving Suggestions
This casserole pairs beautifully with a side salad or some roasted vegetables for a complete meal. It can also be served as a side dish alongside grilled chicken or fish. For a twist, try serving it alongside Whipped Turnip Casserole for a unique flavor combination that will impress your guests.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave it in individual portions, covering it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baby Peas And Water Chestnuts Casserole contains roughly 736 calories, with 3g protein, 18g carbohydrates, and 73g fat. It is a good source of dietary fiber (10% of the Daily Value) and vitamin C (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used instead of frozen. Just blanch them briefly in boiling water before adding to the casserole to ensure they cook evenly. This will enhance the texture and flavor of the dish.
Is this casserole suitable for freezing?
Yes, this casserole can be frozen. Make sure to let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 2 months. To reheat, thaw in the refrigerator overnight and bake as directed.
What can I substitute for cream of mushroom soup?
If you prefer a different flavor or need a dairy-free option, you can substitute cream of mushroom soup with a homemade white sauce or a can of cream of celery soup. Both will work well to bind the ingredients together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).