Broccoli And English Peas
Creamy broccoli and English peas baked with cheese, onion, and crunchy cracker topping, perfect as a comforting side dish for family dinners or special occasions.
Ingredients
Instructions
- Cook broccoli until just tender, then drain well.
- Mix soup, mayonnaise, grated cheese, salt, pepper, beaten eggs, and chopped onion in a bowl.
- In a 2 1/2-quart casserole, layer half of the cooked broccoli.
- Spread all of the water chestnuts and English peas over the broccoli layer.
- Pour half of the prepared soup mixture over the peas and water chestnuts.
- Add the remaining broccoli layer on top.
- Pour the remaining soup mixture over the top layer.
- Sprinkle coarse cracker crumbs over the casserole.
- Drizzle melted butter over the cracker crumbs.
- Bake in a 350°F (175°C) oven for 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider using sour cream instead of mayonnaise or adding a splash of milk to the soup mixture. If you don't have water chestnuts, chopped celery can add a nice crunch. You can also enhance the flavor by sautéing the onion in a bit of olive oil before mixing it in. This dish can be customized with other vegetables from your favorite vegetarian recipes.
Serving Suggestions
This casserole pairs beautifully with a fresh side salad or crusty bread for a complete meal. Consider serving it alongside Rebaked Potatoes for a hearty dinner. It can also be a great potluck dish, so don't hesitate to bring it along to gatherings. Enjoy as a comforting side or a main dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. Cover it with foil to prevent the top from browning too much during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And English Peas contains roughly 695 calories, with 5g protein, 42g carbohydrates, and 58g fat. It is an excellent source of vitamin C (40% of the Daily Value) and vitamin A (23% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 538mg per serving (23% of the Daily Value).
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 broccoli instead of frozen?
Absolutely! Fresh broccoli can be used for a brighter flavor. Just blanch it in boiling water for a few minutes until tender before draining and adding it to the casserole. This will ensure it cooks evenly with the other ingredients.
What can I substitute for cream of mushroom soup?
You can make a homemade version by combining sautéed mushrooms, garlic, and onions with heavy cream or a plant-based alternative. Alternatively, a can of cream of chicken soup or even a white sauce can work well if you prefer non-mushroom options.
Is it possible to make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Simply assemble it as directed, cover, and refrigerate. When you’re ready to bake, it may require a few extra minutes in the oven due to being chilled. This makes it a convenient option for busy days!
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).