Green pea casserole is an easy old-fashioned Southern side dish you’re going to want to try. It includes sweet peas, celery, onion, and pimentos in creamy mushroom soup with a buttery and crunchy bread crumb topping.
Today I’m going to share with you Granny Jordan’s English Pea Casserole. In simpler terms, Green Pea Casserole, which some folks even call a salad. She took it to just about every family gathering and countless church dinners. It’s one of those old-fashioned Southern side dish recipes you don’t hear about much these days but you sure do get rave reviews when you make it. I love it and I hope you will, too.
So, what exactly will you find in this old-fashioned Southern green pea casserole? Besides green peas, there’s onion, celery, and pimentos mixed together with creamy mushroom soup. Add a buttery bread crumb topping, bake for 30 minutes, and you’re good to go! The combination of the crunchy topping with the creamy veggies makes this the perfect side dish in my opinion (like my beloved green bean casserole).
We regularly serve it alongside baked ham at Easter, but I’ve included lots of other options below, so let’s get baking!
What You’ll Need to Make Green Pea Casserole:
- Plain bread crumbs
- Salted or unsalted butter
- Chopped celery
- Water chestnuts
- Cream of mushroom soup
- Frozen sweet peas
How to Make Green Pea Casserole
Pour your peas into a large bowl.
Toss in your chopped onion.
Now this recipe leaves our onion with a little bit of a crunch and I really like it that way. Mama can’t stand it though, so she likes to saute her onion a bit in a tablespoon or so of butter and then add it in. You go with whatever works best for you.
Add in your celery.
Add in your pimentos (after you drain them).
Add in water chestnuts.
Toss in your cream of mushroom soup and give that all a good stir.
Pour it into a casserole dish.
I am using a round one but you can use an 8×8 if you like or pretty much any ovenproof dish. Here’s a really cute Casserole Dish if you’re in the market for one that will make your table look beautiful!
Now, melt your butter in the microwave.
Add your bread crumbs to the melted butter, and give that a stir.
Sprinkle over the top of the casserole.
Now bake at 350 for 25-30 minutes or until golden brown like this on the top.
This makes a great side dish to any meal, but it seems like we always eat it with ham.
Store leftovers in an airtight container in the fridge for up to 4 days. To make the top crispy once more, you’ll want to reheat them in the oven or air fryer.
- As mentioned in the recipe card below, you can add a can of water chestnuts to the casserole if you like for extra crunch.
- Instead of the breadcrumb topping, you can use a stuffing mix, mix crushed Ritz crackers or cornflakes with the melted butter, use 1 cup of leftover cornbread crumbs, or add French fried onions on top (add this 5 minutes before the casserole is done baking).
- Feel free to substitute the frozen peas for canned peas or fresh peas.
- You can also substitute the mushroom soup for cream of celery soup.
- If it isn’t a casserole without cheese, stir 1/2 cup of shredded cheddar cheese into the casserole dish before baking.
- For added heat, add a dash of cayenne pepper.
What do you serve with green pea casserole?
We regularly serve it at holiday dinners with meat like turkey breast, baked ham, and roast chicken. But it also works well with so many other side dishes, like mashed potato, roast vegetables, and cornbread dressing.
Check out these other Southern side dishes:
- 20 ounces frozen English peas, thawed and drained
- 1 8-ounce can water chestnuts, chopped and drained (optional)
- 2 ounce diced pimentos, drained
- 1/2 cup fine dry breadcrumbs
- 1 cup chopped celery
- 1 can cream of mushroom soup
- 3/4 cup chopped onion
- 2 tablespoons melted butter or margarine
- Combine everything except the butter and breadcrumbs in a large bowl.20 ounces frozen English peas, thawed and drained, 1 8-ounce can water chestnuts, chopped and drained (optional), 2 ounce diced pimentos, drained, 1 cup chopped celery, 1 can cream of mushroom soup, 3/4 cup chopped onion
- Spoon mixture into a lightly greased baking dish.
- Melt butter in the microwave and stir in the bread crumbs.1/2 cup fine dry breadcrumbs, 2 tablespoons melted butter or margarine
- Sprinkle this over the top of the casserole and bake at 350 for 25-30 minutes or until golden brown.
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