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Mushroom Casserole Mushroom Casserole

Mushroom Pea Casserole

2 | 1 Reviews
Total Time:Prep: 10 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Lisa Lyons, Westerville, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

This is one of my go-to side dishes that my whole family loves. It's great with chicken, ham, beef and pork; in fact, I haven't found anything it isn't delicious with. —Lisa Lyons, Westerville, Ohio

TEST KITCHEN APPROVED

Mushroom Pea Casserole

2 | 1 Reviews Add your review
Yield:10 servings
Prep:10 min
Cook:25 min
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Ingredients

  • 1 tablespoon butter
  • 1 pound sliced fresh mushrooms
  • 6 cups frozen peas, thawed (about 2 pounds)
  • 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup whole milk
  • 1 package (2.80 ounces) french-fried onions
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Directions

  1. Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add mushrooms; saute until tender. Stir in peas, soup and milk. Transfer to a greased 11x7-in. baking dish. Sprinkle with french-fried onions. Bake, uncovered, until heated through, 25-30 minutes.

Nutrition Facts

3/4 cup: 163 calories, 7g fat (2g saturated fat), 6mg cholesterol, 330mg sodium, 19g carbohydrate (6g sugars, 5g fiber), 6g protein.
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