Deep Dish Pea and Vegetable Casserole recipe
All Recipes Side Dish Vegetables Green Peas
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 ½ teaspoon ground black pepper 1 pound frozen peas, thawed 1 onion, chopped 1 cup green beans ½ cup chopped green bell pepper 1 tablespoon chopped garlic 2 cups shredded Cheddar cheese, divided
Nutrition Info
- 191.8 caloriescarbohydrate: 14.9 gcholesterol: 29.5 mgfat: 10.8 gfiber: 3.4 gprotein: 9.3 gsaturatedFat: 7 gservingSize: -sodium: 512.2 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Deep Dish Pea and Vegetable Casserole
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.