Deep Dish Pea and Vegetable Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. Ingredients:
1 cup chopped cauliflower |
1 cup sliced carrots |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup milk |
1 teaspoon white sugar |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 pound frozen peas, thawed |
1 onion, chopped |
1 cup green beans |
1/2 cup chopped green bell pepper |
1 tablespoon chopped garlic |
2 cups shredded cheddar cheese, divided |
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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