Asparagus And English Pea Casserole Recipes

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ASPARAGUS PEA CASSEROLE



Asparagus Pea Casserole image

My mother gave me this recipe a few years back. I love asparagus, unlike my husband. If I don't tell my husband that it has asparagus in it, he actually eats it and likes it.

Provided by Kelly Wyatt

Categories     Side Casseroles

Time 35m

Number Of Ingredients 5

1 can english peas (drained) salt to taste
1 can asparagus (drained)
1 c cracker crumbs (buttered)
1 can(s) cream of mushroom soup
1 c shredded sharpe cheddar cheese

Steps:

  • 1. Place vegetables in buttered dish.
  • 2. Add soup.
  • 3. Sprinkle the buttered cracker crumbs on top.
  • 4. Sprinkle grated cheese on top.
  • 5. Bake in a 350 degree oven for 30 minutes.

ASPARAGUS AND ENGLISH PEA CASSEROLE



Asparagus and English Pea Casserole image

An old recipe of my grandmother's. Salt and pepper the vegetables to taste as you are layering them if desired.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (16 ounce) can English peas, drained
1 (16 ounce) can asparagus, cuts drained
1 (8 ounce) jar sliced mushrooms, drained
1 can cream of mushroom soup
1/2 cup cracker crumb
1 cup shredded cheddar cheese

Steps:

  • In a greased casserole dish, layer half of the peas, asparagus cuts, mushrooms, soup, cracker crumbs, and cheddar cheese.
  • Repeat layers.
  • Bake at 350 degrees for 30 minutes.

ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)



Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico) image

Recipe for an Italian-inspired side dish of asparagus, peas, and basil.

Provided by Ursula Ferrigno

Categories     Side     Quick & Easy     Basil     Asparagus     Pea     Spring     Family Reunion     Potluck     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup finely chopped shallots (about 2)
3 tablespoons unsalted butter
2 pound asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)

Steps:

  • Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
  • Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

ENGLISH PEA CASSEROLE



English Pea Casserole image

Make and share this English Pea Casserole recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

1 (2 ounce) bag frozen peas
1 cup chopped celery
1/2 cup chopped onion
1/2 cup butter
1 can water chestnut, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 3/4 cups milk
buttered breadcrumbs

Steps:

  • Cook peas for 5 minutes.
  • While peas are cooking, saute celery, onions and water chestnuts in butter.
  • Add cream of mushroom soup, milk and peas to above saute ingredients.
  • Put in a 9x12 pan and top with buttered breadcrumbs.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 143.8, Fat 12.6, SaturatedFat 7.2, Cholesterol 30.4, Sodium 297.7, Carbohydrate 5.9, Fiber 0.5, Sugar 1.3, Protein 2.4

ENGLISH PEA CASSEROLE



English Pea Casserole image

Make and share this English Pea Casserole recipe from Food.com.

Provided by Shellbelle

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
3 hard-boiled eggs, chopped
1 (14 ounce) can English peas, drained
1 cup cheddar cheese, shredded
cracker crumb

Steps:

  • Mix all ingredients except cracker crumbs.
  • Place in casserole dish that has a cover.
  • Top with cracker crumbs.
  • Cover and bake at 350 degrees Fahrenheit for 30 minutes.

Nutrition Facts : Calories 369.3, Fat 21.4, SaturatedFat 9.1, Cholesterol 196.8, Sodium 1270.9, Carbohydrate 25.4, Fiber 5.5, Sugar 8.3, Protein 19.3

PEAS AND ASPARAGUS CASSEROLE



Peas and Asparagus Casserole image

This is a recipe that when growing up we only had on holidays, later I learned it was so easy to make, that we started having it much more often. I love this recipe and it brings back many fond memories.

Provided by Jacqueline in KY

Categories     Vegetable

Time 45m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can cream of mushroom soup
1 (15 ounce) can peas
1 (14 1/2 ounce) can asparagus, chopped
2 hard-boiled eggs
1 tablespoon margarine
1 teaspoon paprika

Steps:

  • Open both the peas and the asparagus and save half of the juice from each.
  • To juice add butter and soup.
  • Bring to a boil, stir.
  • Put peas and asparagus in dish and cover with soup mixture.
  • Bake at 350 degrees F. until bubbly about 20-25 minutes.
  • slice egg over top and sprinkle with paprika and serve.

Nutrition Facts : Calories 121.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 46.6, Sodium 308.6, Carbohydrate 13.3, Fiber 4.1, Sugar 4.5, Protein 6.3

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

  • Bring a large pot of heavily salted water to a boil over medium-high heat.
  • While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  • Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  • Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

ASPARAGUS PEA MEDLEY



Asparagus Pea Medley image

Hurried hotesses will appreciate the make-ahead convenience of this casserole. A rich and creamy sauce beautifully coats asparagus and peas. -M. Joalyce Graham, Starke, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8-10 servings.

Number Of Ingredients 11

2 packages (10-1/2 ounces each) frozen cut asparagus
1 package (10 ounces) frozen peas, thawed
1 jar (8 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimientos, drained
5 tablespoons butter, divided
3 tablespoons all-purpose flour
3/4 cup milk
1 jar (5 ounces) sharp American cheese spread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry bread crumbs

Steps:

  • Cook asparagus according to package directions, omitting the salt. Drain, reserving 3/4 cup cooking liquid. Place asparagus in a greased 11x7-in. baking dish. Top with peas, mushrooms and pimientos; set aside., In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce., Cover and refrigerate for 8 hours or overnight. Or bake, uncovered, at 350° for 35-40 minutes or until bubbly. If refrigerated before baking, remove from the refrigerator 30 minutes beforehand.

Nutrition Facts : Calories 167 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 492mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CHEESY ENGLISH PEA CASSEROLE



Cheesy English Pea Casserole image

Make and share this Cheesy English Pea Casserole recipe from Food.com.

Provided by Renee Ferraz

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen English peas, cooked and drained
1 (5 ounce) package egg noodles, cooked and drained
1 (8 ounce) package cream cheese, cubed and softened
2 cups shredded cheddar cheese
1 tablespoon butter
1 (2 1/2 ounce) jar sliced mushrooms, undrained
1/2 cup chopped onion
1/2 teaspoon white pepper
1/2 cup Ritz cracker crumbs

Steps:

  • Mix together the noodles, cream cheese, cheddar cheese and butter, stirring gently until melted.
  • Stir in peas, mushrooms, onion and pepper.
  • Spoon into a greased 2 quart casserole dish.
  • Sprinkle cracker crumbs on top of casserole.
  • Bake at 325 degrees for 20 mins.

Nutrition Facts : Calories 438.9, Fat 28.9, SaturatedFat 17.8, Cholesterol 106.2, Sodium 367.8, Carbohydrate 27.1, Fiber 3.5, Sugar 4.2, Protein 18.7

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