Deep Dish Pea and Vegetable Casserole

Deep Dish Pea and Vegetable Casserole

Terry E.

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 192 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

This was good! I made it a bit easier by using steam in the bag frozen veggies (I used a "CA blend" w/cauliflower, carrots, and broccoli). Since my version had the added green broccoli, I skip...

As is the recipe does not call for enough milk to cover the vegetables. So I had to up the milk and the flour. I used jarred peas and green beans. Everything else was fresh. All in all it turne...

I prepared the casserole for a dinner for eight. It was delicious. The men commented on how much they liked it. I plan to serve it at Thanksgiving.

I made it, very easy to put together and it Turned out great! I added crumpled corn Chex with drizzled butter to the cheddar cheese topping. This recipe is so easy, and a great way to spice up...

This was very good. I too used the steam in bag CA mix (super Easy) I omitted the green pepper and beans. I served this with salad and soup for a nice weeknight meatless meal. Yummy.

Other stories that may interest you