Cheesy Peas
This vintage cheesy peas recipe is a creamy, budget-friendly vegetable side dish made with simple ingredients and ready in minutes!
Servings 10
Calories 112kcal
Cost $8
Equipment
- Dutch oven or Large Pot
Ingredients
- 1 can cream of mushroom soup 10.5oz can
- 1/2 cup chicken broth or vegetable broth
- 2 oz cream cheese
- 2 oz velveeta
- 2 oz cheese cheddar shredded
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 cans sweet peas 15oz cans
- Salt & black pepper to taste
Instructions
- Add the cream of mushroom soup and broth to a large pot over medium heat.
- Once the soup is hot and melty, add the cheeses, garlic, and paprika.
- Cook until the cheese is melted and smooth, stirring regularly.
- Stir in the peas until warmed through and season with salt and pepper to taste.
Notes
Nutrition information is provided as an estimate only.
Prep Tips:
- Cheese: Use freshly shredded for smoother melting.
- Storage: Refrigerate leftovers airtight 3–4 days.
- Reheat: Warm gently, stirring; add a splash of milk if sauce thickens.
Nutrition
Calories: 112kcal | Carbohydrates: 10g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 521mg | Potassium: 141mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1154IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1mg