Deep Dish Pea and Vegetable Casserole

Deep Dish Pea and Vegetable Casserole
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    10 People
  • VIEWS
    34

Embrace the vibrant flavors of spring (or any season!) with this comforting and hearty deep-dish casserole. Far from ordinary, this dish elevates humble peas and vegetables into a creamy, cheesy masterpiece that will redefine your perception of comfort food. Perfect as a side or a vegetarian main course.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    30 mg
  • Fiber
    3 g
  • Protein
    9 g
  • Saturated Fat
    7 g
  • Sodium
    512 mg
  • Sugar
    6 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 6 mins Prepare the Vegetables: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil over medium-high heat. Add cauliflower and carrots, cover, and steam until tender-crisp, approximately 4 to 6 minutes. Drain well and set aside.

Image Step 02
02 Step

Recipe View 1 mins Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C).

Image Step 03
03 Step

Recipe View 3 mins Create the Cream Sauce: Melt butter in a large skillet over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute to create a roux. Gradually whisk in milk until smooth. Stir in sugar, salt, and pepper. Continue cooking, stirring constantly, until the sauce thickens to a coating consistency, about 2 to 3 minutes.

Image Step 04
04 Step

Recipe View 2 mins Combine and Bake: Gently fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the cream sauce until evenly coated. Mix in 1 cup of the shredded Cheddar cheese. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle the remaining 1 cup of Cheddar cheese evenly over the top.

Image Step 05
05 Step

Recipe View 30 mins Bake: Bake in preheated oven until the top is golden brown and the cheese is bubbly, approximately 30 minutes.

For a richer flavor, use heavy cream instead of milk in the sauce.
Add a pinch of nutmeg to the cream sauce for warmth.
Feel free to substitute other vegetables, such as broccoli, corn, or mushrooms.
To make ahead, assemble the casserole and refrigerate it, unbaked, for up to 24 hours. Add 10-15 minutes to the baking time.
For a gluten-free version, use a gluten-free all-purpose flour blend.

Jamarcus Will

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 11 Ratings)
Total Reviews: (3)
  • Vella Luettgen

    I was skeptical about the peas, but they were surprisingly delicious in this dish. I will definitely make this again!

  • Jaclyn Waters

    Easy to follow recipe and very adaptable. I added some chopped ham for extra protein.

  • Ana Runte

    This casserole was a huge hit at our potluck! Everyone loved the creamy sauce and the variety of vegetables.

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