Ingredients Jump to Instructions ↓

  1. 2 cans lesure very young english peas (silver can)

  2. 2 hard boiled eggs (finely grated)

  3. 2 cans cream of chicken soup

  4. 2 tbs butter

  5. 1 cup grated cheddar cheese

  6. garlic salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Mix english peas, soup, salt, pepper and eggs together, pour into a butter sprayed 9 x 13 baking dish (be sure to spray sides of dish), spread evenly and add butter to top. Bake on 350 degrees for 20 - 25 minutes. Remove from oven and cover with cheese, return to oven until cheese is completely melted. Yield: serves 8 Notes: My family loves this with 1 can cream of chicken and 1 can cream of mushroom. I have made it with every combination of campbells cream soups imaginable and always use the reduced fat and sodium kinds. If I happen to use the regular soups - I eliminate the garlic salt and pepper. - Also, it is very important that you FINELY grate the egg...and we like it best with sharp or extra sharp cheddar cheese and we always use an entire block of kraft cheese (the small rectangular size) because the cheese is a key ingredient. Please note, we have tried a bunch of different kinds of english peas, and believe me this particular brand and kind work the best, none of the others taste the same.


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