Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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½ cup onions, chopped ½ cup bell peppers, chopped ½ cup celery, chopped 1 stick butter or margarine 2 (15-ounce) cans green peas, drained ⅓ cup pimentos, chopped 1 can

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½ cup onions, chopped ½ cup bell peppers, chopped ½ cup celery, chopped 1 stick butter or margarine 2 (15-ounce) cans green peas, drained ⅓ cup pimentos, chopped 1 can

April 2011

English Pea Casserole

This recipe comes from Recipes and Remembrances, published to help support Penderlea Homestead Museum.

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½ cup onions, chopped
½ cup bell peppers, chopped
½ cup celery, chopped
1 stick butter or margarine
2 (15-ounce) cans green peas, drained
⅓ cup pimentos, chopped
1 can mushroom soup
1 (8-ounce) can mushrooms
Buttered bread crumbs, cornbread dressing, or cheese to top

Sauté onions, peppers, and celery in butter or margarine. Add to peas. Stir in pimentos, mushroom soup, and mushrooms. Place in 2-quart casserole dish. Top with buttered bread crumbs, cornbread dressing, or cheese. Bake at 350° for 30 minutes until heated through.

Note: With the help of the Penderlea Homestead Museum Board of Directors, Betty Klavins and Frances Love compiled Recipes and Remembrances to raise money to help support the museum. To order a copy of Recipes and Remembrances, contact Penderlea Homestead Museum at (910) 604-1616 or info@penderleahomesteadmuseum.org.

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This story was published on Mar 30, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.