When you’re looking for a side dish or a light lunch option you might want to consider this yummy sweet pea casserole. It really hits the spot!
Check out what my pals over at Recipe Lion had to say about this recipe:
This Easy Sweet Pea Casserole is a delightful recipe to add to your Easter dinner menu. Easy casserole recipes like this one are great for feeding a crowd because they have ingredients that everyone can enjoy. This (mostly) vegetable casserole recipe is made up of chopped onion, celery, peas, cream of mushroom soup, and diced bacon. A casserole this delicious doesn’t need to be super fancy. It pleases all on it’s own with home-style charm and flawless flavors.
I am seriously enjoying this delicious sweet pea casserole! It’s light, tasty, and full of robust flavor. I’m not sure what I like better the crema sauce or bacon!
Ingredients
1 tablespoon Kerrygold butter
4 slices Hormel bacon, diced
1 small sweet onion, finely diced
2 ribs celery, finely diced
1 pound bag frozen peas, thawed
1 teaspoon finely minced garlic
1 (10-ounce) can condensed Campbell’s cream of mushroom soup, undiluted
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
Preheat oven to 350 degrees F.
Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
Heat butter in a large skillet over medium-high heat.
When butter is melted, add bacon, onion, and celery to the skillet and saute until tender.
Meanwhile, in a large bowl, gently stir together peas, garlic, soup, salt, and pepper. Add half of the bacon mixture to the peas and gently toss to combine.
Place pea mixture in prepared baking dish.
Spread remaining bacon mixture evenly over the top of the peas.
Bake uncovered for 25 minutes or until heated through.
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Quick Tip: I can eat this casserole as a side dish or as an entree. Sweet pea casserole makes a lovely light lunch.
Thank you to Recipe Lion for this great recipe.
