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Mushroom Pea Casserole

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
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    10 servings


  • 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


  • 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 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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