Deep Dish Pea and Vegetable Casserole recipe

All Recipes Best Recipe Side Dish Vegetables Green Peas

Ingredients

1 cup chopped cauliflower
1 cup sliced carrots
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 pound frozen peas, thawed
1 onion, chopped
1 cup green beans
½ cup chopped green bell pepper
1 tablespoon chopped garlic
2 cups shredded Cheddar cheese, divided

Nutrition Info

191.8 calories
carbohydrate: 14.9 g
cholesterol: 29.5 mg
fat: 10.8 g
fiber: 3.4 g
protein: 9.3 g
saturatedFat: 7 g
servingSize: -
sodium: 512.2 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture, cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture, continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.

  4. Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.

Recipe Yield

10 servings

Recipe Note

A creamy deep-dish casserole featuring everyone's favorite: PEAS! Don't be afraid of these little green morsels of goodness. And consider this one for a change-up this Thanksgiving instead of the same-old same-old green bean and soggy deep-fried onion casserole.

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