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."
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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.
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.
* 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
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