Excellent, sophisticated dish. Great for luncheons. This dish is always a smash hit!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).

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  • In a medium bowl, mix together the peas, pimentos, water chestnuts, cream of celery soup and onion. Pour into a 1 1/2 quart casserole dish. Top with shredded cheese. In a separate bowl, mix together the cracker crumbs and margarine; sprinkle evenly over the cheese.

  • Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

Nutrition Facts

282 calories; 20.2 g total fat; 13 mg cholesterol; 713 mg sodium. 20.2 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/30/2008
I made quite a few changes to this recipe that suited my family's tastes and made this a delicous new ways to have peas. First I used two cans of peas instead of one. I omitted water chestnuts and instead of a cracker topping I used durkee french fried onions. I test ran this at Easter with 15 guests to great reviews - this warmed up excellently and is a great make ahead option. Read More
(34)

Most helpful critical review

Rating: 2 stars
02/12/2007
We didn't think much of this. If I were to make it again I would leave out the water chestnuts - we didn't like the crunchiness in this at all. Thanks anyway. Read More
(6)
35 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
03/30/2008
I made quite a few changes to this recipe that suited my family's tastes and made this a delicous new ways to have peas. First I used two cans of peas instead of one. I omitted water chestnuts and instead of a cracker topping I used durkee french fried onions. I test ran this at Easter with 15 guests to great reviews - this warmed up excellently and is a great make ahead option. Read More
(34)
Rating: 4 stars
03/30/2008
I made quite a few changes to this recipe that suited my family's tastes and made this a delicous new ways to have peas. First I used two cans of peas instead of one. I omitted water chestnuts and instead of a cracker topping I used durkee french fried onions. I test ran this at Easter with 15 guests to great reviews - this warmed up excellently and is a great make ahead option. Read More
(34)
Rating: 5 stars
12/06/2005
This is similar to a dish my grandmother made and it is excellent. Even if you aren't a fan of peas I bet you will like this! Leseur baby peas are my favorite brand to use for this recipe and you can use Cream of Mushroom soup in stead of Celery and skip the water chestnuts and it is still delicious. Whenever I make it there is never any left! Read More
(25)
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Rating: 4 stars
10/30/2007
Very easy to make and quickly devoured. I'll double it next time as it didn't even come close to 8 servings. I used frozen peas and baked 40 minutes; I think 30 minutes would have been better. Substituted a packaged 4-cheese blend and it was very tasty. I used Ritz crackers; the topping was great! Read More
(22)
Rating: 4 stars
03/24/2008
Delicious! I substituted cream of onion soup for cream of celery soup and left out the onions. I also used 2 cups of frozen peas instead of the canned peas. The frozen peas hold up better than the canned peas and don't get mushy on you. Great recipe! Will definitely do it again. Read More
(17)
Rating: 5 stars
05/02/2007
Great recipe! I leave out the chestnuts. Instead of canned peas I use 15 ounces of frozen petite peas. Also use Ritz crackers for topping. I make this often and sometimes add diced cooked chicken breast. This dish and a salad makes a quick meal. Read More
(12)
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Rating: 5 stars
04/09/2006
We liked this alot! You could easily have put 2 cans of peas in that amount of sauce though and it would fare well. I'll do that next time. Read More
(10)
Rating: 4 stars
10/23/2007
I served this casserole at a potluck with a gathering of friends. Everyone liked it. I particularly liked the crunchiness of the water chestnuts and the topping gave it a nice touch. I used a 15 oz. bag of frozen peas instead of canned. The cracker topping gave it a nice finish. Read More
(7)
Rating: 5 stars
11/28/2006
Made this for Thanksgiving and it was perfect! Read More
(6)
Rating: 2 stars
02/12/2007
We didn't think much of this. If I were to make it again I would leave out the water chestnuts - we didn't like the crunchiness in this at all. Thanks anyway. Read More
(6)