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Easter Peas Casserole

  Frozen peas 20 Ounce
  Canned mushroom 3 Ounce
  Saltine crackers 12
  Butter 3 Tablespoon
  Hard boiled eggs 6
  Sour cream 2 Tablespoon
  Minced onion 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Cream of mushroom soup 2 Can (20 oz)
  Milk 1⁄4 Cup (4 tbs)

Cook peas according to package directions; drain.
Drain and chop mushrooms.
Mix cracker crumbs and butter.
Place peas in 11 x 8 x 2-inch baking dish; sprinkle with half the mushrooms.
Halve eggs length- wise; remove yolks.
Mash yolks with remaining mushrooms, 2 tablespoons sour cream, onion, salt, pepper and mustard.
Fill egg whites with yolk mix- ture; arrange eggs on peas.
Blend soup, milk and 1/3 cup sour cream in saucepan; bring to a boil, stirring occasionally.
Pour over eggs; sprinkle with buttered cracker crumbs.
Bake at 350 degrees for 20 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2180 Calories from Fat 1075

% Daily Value*

Total Fat 121 g186.6%

Saturated Fat 47 g235%

Trans Fat 0 g

Cholesterol 1568.2 mg522.7%

Sodium 6519.8 mg271.7%

Total Carbohydrates 176 g58.6%

Dietary Fiber 25.6 g102.2%

Sugars 44.5 g

Protein 95 g189.4%

Vitamin A 303.8% Vitamin C 170.6%

Calcium 47.3% Iron 126.4%

*Based on a 2000 Calorie diet

Easter Peas Casserole Recipe