Deep Dish Pea and Vegetable Casserole

Deep Dish Pea and Vegetable Casserole

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Terry E.
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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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  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.

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Review (1)

Rate This Recipe
lovestohost
1

lovestohost

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!

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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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