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Easter Peas Casserole

American.Food.Express's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday

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