My mom resurrected this family recipe a few years ago, and for me, it was love at first bite. Green peas are baked with cream of mushroom soup (it wouldn't be a vintage recipe without that, now would it?), pimentos, toasted almonds, and grated cheese. What's not to love about that? Now, coming out of the oven, it may not look like much, but it's downright tasty -- creamy and cheesy with a little crunch from the almonds. And for me, being able to cook one of Dersh's recipes is so special. If you're looking for a "retro" addition to your holiday table this year, you should definitely give this one a try!
2 cans LeSueur Very Young Small Sweet Peas, drained
2 cans Cream of Mushroom Soup
1 2.5oz package sliced or slivered almonds
1 small jar chopped pimentos, drained
1 1/2 cups grated cheddar cheese
Preheat the oven to 375F.
Toast the almonds in a dry pan over medium high heat for a couple of minutes, stirring frequently. Once they have begun to toast and turn golden brown, remove them to a small bowl.
Empty the cream of mushroom soup into a large mixing bowl. Add in the peas, the pimentos, about 3/4 of the almonds, and 1 cup of cheese. Gently stir to combine.
Pour into a greased 8"x8" baking dish. Top with the remaining 1/2 cup of cheese and almonds.
Bake for about 15-20 minutes, or until the cheese is melted and the casserole is bubbly.