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Cheesy Peas

Cheesy Peas

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Poison Angel

Tired of the normal way peas are made? Don't like peas? Try this spin on the classic side dish and it will be the highlight of your dinner plate.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet


  1. Combine the butter, thyme, rosemary, milk, and Cheddar cheese in a saucepan. Bring to a simmer over medium-high heat and stir in the peas. Reduce heat to medium-low, and simmer, stirring until the cheese has melted and the sauce is hot, about 3 minutes.
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Followed exactly and came out great, so much better than just plain old peas,although I used Velveeta as I had no cheddar on hand


I liked these. I had to use mozzarella cheese because at the last minute (I had everything else mixed together already) I realized I had no cheddar. My husband felt there was too much rosemary and thyme, so next time I will probably decrease those spices by about half.


I really liked the flavor; didn't think the herbs were too strong at all. My sauce broke almost instantly, however - I guess that's what you get when you use nonfat milk. I had hoped using full fat cheddar would mitigate that, but no. So I think next time I will just cook some peas, combine the other ingredients in the microwave or something, and then pour over top the peas.