Best Pea Pod Casserole Recipes
SHRIMP AND PEA POD CASSEROLE
Enjoy this delicious shrimp and pea pod casserole made using Progresso® chicken broth that's sprinkled with Parmesan cheese and almonds - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
- Cook and drain pasta as directed on package.
- Meanwhile, in 4-quart saucepan or Dutch oven, melt butter over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, sherry and broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina cheese until melted; remove from heat.
- Stir pasta, shrimp and pea pods into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan cheese and almonds.
- Bake uncovered 20 to 25 minutes or until cheese is golden brown.
Nutrition Facts : Calories 590, Carbohydrate 51 g, Cholesterol 215 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 7 g, TransFat 1 g
PEA POD CASSEROLE
This is a casserole I have been making since high school. I worked in the kitchen of the local hospital and this was something they served the employees in the cafeteria. It was a great base that I have "spiced" up and added additional vegetables to over the years. You may layer as much as you like...add water chestnuts, mushrooms whatever your heart desires. I just prefer to keep it simple. Over rice it's a great fast meal.
Provided by Michelle S.
Categories Low Cholesterol
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Brown ground chuck with onion,1/2 t.
- garlic powder, ginger and soy sauce to taste.
- Drain well.
- Place meat mixture in a 13x9 pan.
- Place celery over meat mixture.
- Place pepper strips over celery.
- Place pea pods over pepper strips.
- Mix the soup, 1 T.
- soy sauce, 1 t.
- garlic powder and milk.
- Blend well.
- Pour evenly over meat and vegetables.
- Bake in over for 40 minutes until hot and bubbly.
- Evenly place chow mein noodles over casserole and bake an additional 10 minutes.
- Serve with freshly steamed rice and soy sauce to pass.
SHRIMP AND PEA POD CASSEROLE
I got this recipe from 2002 Betty Crocker "Casseroles and Slow Cooker Meals" booklet (they used to sell them by the check stands at grocery stores). I used sherry and Swiss cheese in mine. My family deemed it a 'keeper'.
Provided by Judy Garcia
Categories Casseroles
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350°. Spray 13x9x2 inch baking dish with cooking spray. Cook and drain pasta according to package directions.
- 2. While pasta is cooking, melt butter in large skillet over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly until mixture is smooth and bubbly. Gradually stir in milk, sherry ad broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina or Swiss cheese until melted; remove from heat.
- 3. Stir pasta, shrimp and pea pods into mushroom mixture; pour into baking dish. Sprinkle with Parmesan and almonds.
- 4. Bake uncovered for 20-25 minutes or until cheese is golden brown.
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