Southern Green Pea Casserole with Pimentos

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By: Clara Updated: October 31, 2026

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There is something wonderfully comforting about a warm casserole on the table, and this Southern Green Pea Casserole with Pimentos is just the kind of simple side dish that brings everyone together. It is creamy, colorful, and topped with buttery crumbs. I love how it turns a few familiar ingredients into a dish that feels right at home at Sunday dinner or a holiday meal.

Sweet English peas make up the heart of the casserole. Cream of mushroom soup binds them with chopped celery and onion, while diced pimentos add gentle sweetness and a bright pop of color. Water chestnuts are optional, but they bring a pleasant crunch. Finally, fine dry breadcrumbs mixed with melted butter create a golden topping that contrasts nicely with the soft, creamy filling.

Best of all, the method is easy. Stir the vegetables and soup together, spoon them into a greased baking dish, and add the breadcrumb topping. Then bake at 350°F for 25 to 30 minutes, until the top is golden. Prep takes about 10 minutes, and the full recipe is ready in 40 minutes.

This Southern Green Pea Casserole with Pimentos is a lovely choice for chilly evenings, potlucks, and holiday spreads. It serves 10, so it is easy to share with family or guests. Plus, you can prepare the filling with just a bowl and a spoon.

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Why You’ll Love This Southern Green Pea Casserole with Pimentos

• Quick to make: Prep takes just 10 minutes, so this side dish fits easily into a busy meal plan.
• Simple ingredients: Frozen peas, canned soup, and pantry-friendly breadcrumbs keep the shopping list manageable.
• Comforting flavor: Creamy mushroom soup, sweet peas, and a buttery crumb topping make a cozy combination.
• Easy to customize: Leave out the water chestnuts or make one of the simple swaps below.
• Great for sharing: The recipe serves 10, making it a practical pick for family dinners and potlucks.

English Pea Tips

Frozen English peas work especially well in this casserole because they are easy to keep on hand and have a sweet, tender flavor. Thaw them before mixing, then drain them well so excess water does not thin the creamy filling. If you use fresh peas, cook them briefly until just tender, then cool and drain them before adding. Avoid overcooking the peas before baking. They will soften further in the oven.

Options for Substitutions

• Water chestnuts: Skip them for a softer casserole, or use chopped almonds for a different kind of crunch.
• Pimentos: Replace them with finely chopped roasted red pepper, well drained.
• Fine dry breadcrumbs: Try panko for a coarser, crispier topping. For a gluten-free option, use gluten-free breadcrumbs.
• Celery: Use finely chopped green bell pepper for a similar fresh crunch, or leave it out if needed.
• Cream of mushroom soup: Substitute cream of celery soup or cream of chicken soup. For a vegetarian meal, check that your chosen soup is vegetarian.
• Butter or margarine: Use olive oil or a plant-based butter alternative to moisten the breadcrumbs.

Watch Out for These Mistakes

Thaw and drain the peas before you stir them into the filling. Excess water can make the casserole loose and watery. Also, drain the pimentos and water chestnuts well if you are using them.

Do not pack the filling tightly into the baking dish. Instead, spoon it in and spread it in an even layer so it heats at a steady pace. A lightly greased round casserole dish or an 8×8-inch pan works well.

Keep an eye on the breadcrumb topping near the end of baking. Ovens can vary, so start checking around 25 minutes. The casserole is ready when the topping is golden and the filling is hot.

Finally, do not mix the breadcrumbs into the pea mixture. Stir them with the melted butter and scatter them over the top. That way, they form a crisp, golden layer instead of turning soft inside the casserole.

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What to Serve With Southern Green Pea Casserole with Pimentos?

This casserole pairs well with roasted chicken, baked ham, or meatloaf because its creamy texture complements savory main dishes. For a balanced plate, add roasted green beans or a crisp garden salad. You could also serve it with cornbread or soft dinner rolls to round out a comforting Southern-style meal.

Storage Instructions

Store: Let leftover Southern Green Pea Casserole with Pimentos cool, then transfer it to an airtight container. Refrigerate it for up to 4 days. For the best texture, store the casserole and any extra crumb topping separately if you have not baked them together.

Freeze: You can freeze leftovers in a freezer-safe container for up to 2 months. The texture of the creamy filling may soften slightly after thawing. For best results, thaw it overnight in the refrigerator and reheat until hot. If possible, add fresh buttery breadcrumbs before reheating for a crisper top.

Reheat: For a larger portion, warm the casserole in a covered oven-safe dish at 325°F until heated through, then uncover it for the last few minutes to crisp the topping. In an air fryer, reheat a small portion until hot and the top is crisp. For the microwave, place a serving on a microwave-safe plate and heat in short intervals, stirring or checking between intervals. The microwave is quick, though the topping will be softer.

Recipe Info

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Level of Difficulty: Easy
• Servings: 10
• Calories: 125 kcal per serving, estimated

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Values are approximate and can vary by brand, portion size, and whether you use butter or margarine. The following ranges are per serving, based on 10 servings:

• Calories: 110 to 150
• Protein: 4 to 6 grams
• Fat: 3 to 6 grams
• Carbohydrates: 17 to 23 grams

Ingredients

• 20 ounces frozen English peas, thawed and drained
• 1 8-ounce can water chestnuts, chopped and drained (optional)
• 2 ounce diced pimentos, drained
• 1/2 cup fine dry breadcrumbs
• 1 cup chopped celery
• 1 can cream of mushroom soup
• 3/4 cup chopped onion
• 2 tablespoons melted butter or margarine

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Step-by-Step Instructions

Step 1: Heat the Oven and Prepare the Dish

Heat the oven to 350°F. Lightly grease a baking dish. A round casserole dish works well, and an 8×8-inch pan is another good choice.

Step 2: Mix the Pea Filling

In a large bowl, stir together the thawed and drained peas, water chestnuts if using, pimentos, celery, onion, and cream of mushroom soup. Mix until the vegetables are evenly coated.

Step 3: Fill the Baking Dish

Spoon the pea mixture into the greased dish. Spread it into an even layer so it bakes consistently.

Step 4: Make the Breadcrumb Topping

Melt the butter or margarine in the microwave in a microwave-safe bowl. Stir in the fine dry breadcrumbs until they are lightly coated. Scatter the crumbs evenly over the casserole.

Step 5: Bake Until Golden

Bake for 25 to 30 minutes, or until the filling is hot and the breadcrumb topping is golden brown. If the top browns quickly, check the casserole early and loosely cover it with foil for the remaining bake time.

Step 6: Cool and Store Leftovers

Let the casserole rest briefly before serving. Once leftovers have cooled, refrigerate them in an airtight container for up to 4 days. Reheat portions in the oven or air fryer to help the topping crisp again.

Conclusion

This Southern Green Pea Casserole with Pimentos is an easy, cozy side dish with sweet peas, a creamy vegetable filling, and a golden breadcrumb topping. It takes just 10 minutes to prepare, bakes in about 30 minutes, and serves 10. Make it for a family supper, a holiday table, or your next potluck. If you try it, share how it turned out and tell us which main dish you served alongside it.