Type what you have

Ingredients

• ✓ pea
• chicken
• cream of celery soup
• milk
• onion
• bread stuffing mix
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.
3. 3 Add chicken, condensed soup, milk, and onion to the peas; mix to combine.
4. 4 Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.
5. 5 Cover and bake in the preheated oven until heated through, about 20 minutes.

By Deanna

Ingredients

• ✓ pea
• wagon wheel pasta
• ranch dressing
• corn
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
2. 2 Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

By rharejr

Ingredients

• ✓ pea
• whole milk
• all-purpose flour
• salmon
• salt
• black pepper

Instructions

1. 1 Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

By Kristalblu66

Ingredients

• ✓ pea
• pimento pepper
• water chestnut
• cream of celery soup
• onion
• cheddar cheese
• cracker
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix peas, pimentos, water chestnuts, condensed soup, and onion together. Pour into a 1 1/2-quart casserole dish and top with shredded cheese. In a separate bowl, mix together cracker crumbs and margarine; sprinkle evenly over cheese.
3. 3 Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

By SALLIEBRYANT

Ingredients

• ✓ pea
• olive oil
• onion
• kohlrabi
• dill
• seasoning blend
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until wilted, about 3 minutes. Add peas and kohlrabi; stir to combine. Add dill and seasoning blend; stir to combine.
2. 2 Add water to cover vegetables and bring to a boil. Reduce heat and cover halfway with a lid. Cook until peas and kohlrabi are soft, about 20 minutes more. Cool to room temperature before serving.

By Laka kuharica - Easy Cook

Ingredients

• ✓ pea
• cooking spray
• celery
• yogurt
• milk
• parsley
• white pepper

Instructions

1. 1 Spray a saucepan with cooking spray and place over medium heat. Cook and stir celery in the hot pan until tender, 6 to 8 minutes. Stir peas into celery and cook until hot, 3 to 4 minutes, stirring often. Add yogurt, milk, parsley, and white pepper and stir until sauce is heated through, about 3 more minutes.

By Cheryl Babin

Ingredients

• ✓ pea
• macaroni
• cheese
• olive oil
• shallot
• ham
• vermouth

Instructions

1. 1 Follow recipe for Creamy Macaroni and Cheese.
2. 2 Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pea
• egg noodle
• cream of mushroom soup
• tuna
• milk
• bread crumb
• butter

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole.
3. 3 Bake in the preheated oven until hot, about 30 minutes; stir well.
4. 4 Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more.
5. 5 Serve and enjoy!

By Campbell's Kitchen

Ingredients

• ✓ pea
• elbow macaroni
• mayonnaise
• milk
• white sugar
• imitation crabmeat
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
2. 2 Whisk mayonnaise, milk, and sugar together in a bowl until smooth and creamy.
3. 3 Stir elbow macaroni, crabmeat, Cheddar cheese, and peas together in a large bowl. Pour mayonnaise mixture over crab mixture and stir to coat. Chill in the refrigerator for at least 3 hours.

By Ashley Rauschnot

Ingredients

• ✓ pea
• ground beef
• potato
• cream of mushroom soup
• corn
• salt
• pepper

Instructions

1. 1 Brown beef in a large skillet over medium heat. Drain fat, and return skillet to stove. Stir in potatoes, cream of mushroom soup, corn, and peas. Sprinkle with salt and pepper. Cover, and simmer over low heat for 10 to 15 minutes.

By Jennifer Candler Travelstead

Ingredients

• ✓ pea
• butter
• all-purpose flour
• milk
• onion
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over low heat. Stir in flour and cook until evenly coated.
2. 2 Increase the heat to medium, and slowly stir in milk, 1/2 cup at a time. Cook until thick.
3. 3 Add the peas and onions and cook until hot. Season with salt and pepper.

By Sharon

Ingredients

• ✓ pea
• elbow macaroni
• mayonnaise
• cheddar cheese
• celery
• onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
2. 2 Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

By TinaJ

Ingredients

• ✓ pea
• ground beef
• macaroni and cheese mix
• tomato
• milk
• corn
• seasoned salt
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Stir pasta and cheese mixture from macaroni and cheese package into beef. Stir in tomatoes, milk, peas, and corn; bring to a boil, reduce heat to medium-low, cover, and simmer until noodles are tender, about 12 minutes.
3. 3 Season with seasoned salt. Stir 1/2 of the Cheddar cheese into dish to melt. Top with remaining cheese.

By Bcsgibson

Ingredients

• ✓ pea
• egg noodle
• tuna
• cream of celery soup
• milk
• pimento
• bread crumb
• butter
• margarine

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Mix together noodles, tuna, condensed soup, peas, milk, and pimentos in a 1 1/2-quart baking dish until well combined.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, mix together bread crumbs and melted butter in a small bowl until combined.
5. 5 Sprinkle bread crumb mixture over the top of casserole. Continue baking until topping is golden brown, about 5 more minutes.

By Campbell's Kitchen

Ingredients

• ✓ pea
• pearl onion
• margarine
• butter
• heavy cream
• salt
• pepper
• onion powder
• garlic powder

Instructions

1. 1 Bring a pot of water to a boil. Add pearl onions and cook for 3 minutes. Drain and rinse under cold water. Peel onions and remove the ends.
2. 2 Place onions back into the pot. Add peas and fill with just enough water to cover. Simmer until tender, about 10 to 12 minutes. Drain and transfer to a bowl.
3. 3 Melt margarine in the same pot over medium-high heat. Add cream, salt, pepper, onion powder, and garlic powder; bring to a boil. Cook, stirring constantly, until sauce thickens, about 5 minutes. Add peas and onions and stir until coated.
4. 4 Serve immediately.

By STERASINSKI

Ingredients

• ✓ pea
• ground beef
• brown rice
• cream of celery soup
• milk
• soy sauce
• garlic
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer ground beef to a large bowl.
3. 3 Add brown rice, peas, soup, milk, soy sauce, and garlic to ground beef; stir to combine.
4. 4 Transfer to a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese; cover dish with a lid or aluminum foil.
5. 5 Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.

By BIFAERIE79

Ingredients

• ✓ pea
• egg noodle
• carrot
• onion
• ham
• cream of mushroom soup
• milk
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add egg noodles, and cook for 8 to 10 minutes, or until done; drain.
2. 2 Layer noodles, mixed peas and carrots, onions, and ham in prepared baking dish. Mix together soup and milk, then pour mixture over casserole. Season with salt and pepper, then press with the back of a fork to help soup mixture seep through casserole layers.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly and hot.

By Lenn

Ingredients

• ✓ pea
• butter
• onion
• garlic
• cream of mushroom soup
• milk
• tuna
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Saute peas, onion, and garlic in hot butter until onion is translucent, 5 to 7 minutes.
2. 2 Pour mushroom soup over the peas mixture; add enough milk to the mixture to thicken the soup to the point of there being no lumps. Flake tuna and add to the skillet; season with salt and pepper. Cook until the mixture is warm and bubbly, about 10 minutes.

By Herb Brooks

Ingredients

• ✓ pea
• bacon
• onion
• ramen noodle
• egg
• parmesan cheese
• salt
• red pepper flakes
• parsley

Instructions

1. 1 Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add onion to bacon drippings in skillet; cook until tender, 3 to 5 minutes.
2. 2 Meanwhile, cook ramen in a saucepan according to package directions, adding peas the last minute of cooking. Reserve 1/2 cup cooking water; drain.
3. 3 Whisk together egg, Parmesan, onion and drippings, salt, and red pepper in a bowl. Add hot ramen and cooked bacon. Toss to coat, adding enough reserved cooking water to make a creamy consistency. Top servings with parsley.

By Juliana Hale

Ingredients

• ✓ pea
• red bell pepper
• olive oil
• garlic
• green onion
• vegetable broth
• basil
• salt
• black pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
3. 3 Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
4. 4 Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.

By gonefishn

Ingredients

• ✓ pea
• bacon
• asparagus
• onion
• lemon
• salt
• black pepper
• fettuccine pasta
• heavy cream
• three-cheese blend

Instructions

1. 1 Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
2. 2 Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
3. 3 Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
4. 4 Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
5. 5 Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
6. 6 Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
7. 7 Stir in cream and bring mixture to a simmer.
8. 8 Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.

By Judy

Ingredients

• ✓ pea
• elbow macaroni
• olive oil
• onion
• salt
• pepper
• tomato sauce
• water
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta water is boiling, heat olive oil in a large skillet over medium heat. Cook onions in oil until tender. Stir in salt, pepper, tomato sauce, water and peas. Reduce heat and simmer until pasta is done.
3. 3 Stir cooked pasta into tomato mixture. Increase heat and bring to a boil briefly. Remove from heat, stir in cheese, cover and let rest 10 minutes. Serve.

By JANDEE

Ingredients

• ✓ pea
• yellow onion
• chicken breast
• condensed cream of chicken soup
• cream of celery soup
• poultry seasoning
• black pepper
• chicken broth
• carrot
• buttermilk biscuit dough

Instructions

1. 1 Place diced onion in a slow cooker. Top with chicken.
2. 2 Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.
3. 3 Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.
4. 4 Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.

By Mallory

Ingredients

• ✓ pea
• cauliflower
• cooking spray
• pork
• carrot
• cream of mushroom soup
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place cauliflower in a pot and cover with water; bring to a boil. Reduce heat and let simmer until tender, 5 to 7 minutes.
3. 3 While cauliflower is cooking, spray an 8x10-inch baking dish with cooking spray.
4. 4 Layer the bottom of the prepared dish with pulled pork. Layer peas and carrots on top of pork. Spoon cream of mushroom over the top.
5. 5 Using a potato masher, mash cauliflower as you would potatoes. Add milk slowly as you mash to a creamy, but chunky, texture. Add mashed cauliflower to the top of your casserole. Season with salt and pepper; sprinkle Cheddar cheese over the top. Cover the dish with foil.
6. 6 Bake in the preheated oven until bubbly and heated through, about 25 minutes.

By Carrie Whitney Milburn

Ingredients

• ✓ pea
• potato
• carrot
• onion
• long-grain rice
• pork sausage
• tomato soup
• water
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a large casserole dish.
2. 2 Layer potatoes, carrots, and onions in the prepared casserole dish. Sprinkle uncooked rice over vegetables. Add peas (with liquid); arrange pork sausage on top.
3. 3 Dilute 1 can tomato soup with 1 can water in a large measuring cup; pour over sausage. Season with salt and black pepper.
4. 4 Bake in the preheated oven, covered, for 1 hour. Uncover and continue baking 1 hour more.

By Ruth

Ingredients

• ✓ pea
• orzo
• garlic powder
• basil leaf
• salt
• sockeye salmon
• butter
• bacon
• black pepper
• lemon

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
2. 2 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
3. 3 Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
4. 4 Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
6. 6 Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.
7. 7 Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.
8. 8 Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.

By Julie Hubert

Ingredients

• ✓ pea
• water
• long grain white rice
• cooking oil
• egg
• onion
• green onion
• salmon
• salt
• pepper

Instructions

1. 1 Pour water into a saucepan; add rice and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
2. 2 Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in eggs and cook until scrambled to desired consistency. Remove eggs from the pan; set aside.
3. 3 Using the same skillet, add remaining 1 tablespoon oil and heat over medium heat. Stir in onion and green onion; cook until onion is transparent, about 5 minutes. Stir in salmon, rice, peas, and scrambled eggs; toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

By Annie Y

Ingredients

• ✓ pea
• gemelli pasta
• lemon
• olive oil
• zucchini
• garlic
• shrimp
• salt
• black pepper
• creme fraiche
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
2. 2 At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
3. 3 Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
4. 4 Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
5. 5 Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

By KimK

Ingredients

• ✓ pea
• ground beef
• cabbage
• broccoli
• potato
• onion
• carrot
• vegetable juice
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Transfer ground beef to the bottom of a slow cooker. Layer cabbage, broccoli, potatoes, onion, carrots, and peas, one by one, on top of the meat. Pour vegetable juice over top. Season with salt and pepper.
3. 3 Cover and cook until vegetables are tender, 6 to 8 hours on Low, gently stirring after a few hours of cooking.

By Lise Fournier

Ingredients

• ✓ pea
• butter
• mushroom
• flour
• chicken broth
• turkey
• heavy cream
• salt
• pepper
• parsley

Instructions

1. 1 Melt butter in a large skillet over medium-low heat; cook until golden brown.
2. 2 Add mushrooms; cook until tender, stirring occasionally, about 3 minutes. Stir in flour until smooth. Slowly whisk in chicken broth; cook until slightly thickened.
3. 3 Stir in turkey, cream, and peas. Reduce the heat to low; continue cooking until sauce thickens, about 5 minutes. Season with salt and pepper; garnish with parsley.

By KARIN