Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
frozen peas, thawed
chopped green bell pepper
shredded Cheddar cheese, divided
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 skipped the green beans. I used a combo of shredded Mexican cheese and white cheddar needing to be used. At the end of the bake time, I broiled for a few minutes to brown the cheese on top. THANKS for the recipe!
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 turned out pretty well.
A simple recipe that can be tweaked to what is leftover in the house.
* Percent Daily Values are based on a 2,000 calorie diet.
Deep Dish Pea and Vegetable Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 97
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
Topping burn on your sweet potato casserole? We’ve got just the fix.
See how to make a classic, creamy and cheesy broccoli casserole.