Kentucky Pea Casserole
A comforting pea casserole with mushrooms, water chestnuts, and pimientos, perfect for family dinners or potlucks, offering creamy, savory flavors with a hint of sweetness.
Ingredients
Instructions
- Cook the frozen peas in boiling water for 3 minutes, then drain.
- Saute diced onion in butter until translucent.
- Add mushroom soup, sliced water chestnuts, and pimientos to the onion, and mix well.
- Combine the cooked peas with the mixture.
- Transfer everything to a 9 x 13 x 2-inch casserole dish.
- Top with additional chopped onions if desired.
- Bake at 350°F for 25 to 30 minutes until heated through and bubbly.
Tips & Substitutions
For a twist, consider adding cooked bacon or ham to the casserole for a smoky flavor. You can substitute fresh peas if you prefer, just blanch them for 1-2 minutes before adding. If you're looking for a vegetarian option, ensure the mushroom soup is meat-free. This dish can also be made ahead of time and baked just before serving, making it perfect for gatherings like a Quilting Party Salad.
Serving Suggestions
This Kentucky Pea Casserole is a wonderful side dish that pairs beautifully with grilled meats or roasted chicken. Serve it alongside Mary Ann'S Salad for a fresh contrast. You can also enjoy it as a vegetarian main dish, complemented by crusty bread or a simple green salad for a complete meal.
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 for about 15-20 minutes or until warmed through. You can also microwave individual portions, heating in 30-second intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Pea Casserole contains roughly 696 calories, with 4g protein, 14g carbohydrates, and 69g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of dietary fiber. It also contributes 4g 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, you can use fresh peas! Simply blanch them in boiling water for 1-2 minutes before adding them to the casserole. Fresh peas will add a vibrant color and texture to the dish.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I substitute for the mushroom soup?
If you don't have mushroom soup on hand, you can make a homemade version using cream, broth, and sautéed mushrooms or use a creamy vegetable soup as a substitute. This keeps the dish flavorful and maintains its creamy texture.
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).