|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 4g||14%|
|Total Sugars 10g|
|Vitamin C 20mg||98%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This old-fashioned layered casserole is economical and so easy to put together. It's an excellent way to "dress up" ordinary canned vegetables. Hard-cooked eggs are layered with drained canned peas, cheese, and condensed soup. The crumbled cornbread topping is wonderful, but feel free to substitute soft fresh breadcrumbs or French fried onion crumbs.
Serve this easy side dish along with any main dish.
1 (15-ounce) can petite peas, drained
3 large hard-boiled eggs, chopped
6 ounces shredded cheddar cheese
1 (10.75-ounce) can cream of mushroom soup
1/2 cup milk
1 (2-ounce) jar chopped pimiento, drained
1 cup cornbread crumbs
3 tablespoons melted unsalted butter
Steps to Make It
Preheat the oven to 350 F.
Lightly butter a 2-quart casserole or spray it with nonstick cooking spray.
In the prepared casserole dish, layer the drained peas, boiled eggs, and shredded cheese.
Combine the cream of mushroom soup with the milk and chopped pimiento. Pour the soup mixture over the cheese layer.
In a bowl, toss the cornbread crumbs with the melted butter; sprinkle over top of casserole.
Bake the casserole in the preheated oven for 20 to 25 minutes.
- If you prefer, use shredded American cheese.
- Cream of celery soup is a good substitute for cream of mushroom soup in this recipe.