English Pea Casserole With Cornbread Crumb Topping

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/2/21
Pea casserole with cornbread crumb topping
Diana Rattray
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
542 Calories
29g Fat
47g Carbs
23g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 542
% Daily Value*
Total Fat 29g 37%
Saturated Fat 13g 67%
Cholesterol 128mg 43%
Sodium 1417mg 62%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 23g
Vitamin C 20mg 98%
Calcium 613mg 47%
Iron 3mg 18%
Potassium 458mg 10%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 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

  1. Preheat the oven to 350 F.

  2. Lightly butter a 2-quart casserole or spray it with nonstick cooking spray.

  3. In the prepared casserole dish, layer the drained peas, boiled eggs, and shredded cheese.

  4. Combine the cream of mushroom soup with the milk and chopped pimiento. Pour the soup mixture over the cheese layer.

  5. In a bowl, toss the cornbread crumbs with the melted butter; sprinkle over top of casserole.

  6. Bake the casserole in the preheated oven for 20 to 25 minutes.

Recipe Variations

  • If you prefer, use shredded American cheese.
  • Cream of celery soup is a good substitute for cream of mushroom soup in this recipe.

 

Recipe Tags: