Follow these steps for perfect results
English peas
drained
hard-boiled eggs
sliced
cream of mushroom soup
Ritz crackers
crumbled
grated cheese
Preheat oven to 350°F (175°C).
Drain canned English peas.
Place the drained peas in a 1-quart casserole dish.
Slice the hard-boiled eggs.
Arrange the sliced eggs over the peas.
Spread the cream of mushroom soup evenly over the eggs.
Sprinkle half of the grated cheese over the soup.
Crumble the Ritz crackers and sprinkle them over the cheese.
Sprinkle the remaining grated cheese over the crackers.
Bake in the preheated oven for 30 minutes, or until golden brown and bubbly.
Let cool slightly before serving.
Expert advice for the best results
Add cooked ham or bacon for extra flavor.
Use fresh peas instead of canned, if desired.
Top with a sprinkle of paprika before baking.
Everything you need to know before you start
10 min
Can be assembled ahead of time and baked later.
Serve warm in the casserole dish or portioned onto plates.
Serve as a side dish with roasted chicken or pork.
Accompany with a green salad.
Pairs well with creamy dishes.
Discover the story behind this recipe
Comfort food
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