Green Pea Casserole

Green Pea Casserole is sweet, crunchy, and delicious. This easy side dish is the perfect addition to your weeknight meal or will become your new go-to dish for the next holiday potluck!

overhead picture of pea casserole

Green Pea Casserole

Green bean casserole is a staple side dish in most southern homes. Depending on how much you love green beans, you might have it all year round.

But, sometimes you want something a little different than the traditional green bean casserole. My green pea casserole is just that!

Made with tasty sweet peas, the traditional cream sauce, and topped with the favorite French fried onions. It’s a slight variation to the favorite side dish we all know and love!

Ingredients Needed

Green Peas – I like to use frozen peas but you can use canned. They just might be a little softer once cooked. LeSeur peas are also tasty in this casserole.

Half & Half – You can also use milk to make the roux. If you want it extra creamy, you can use heavy cream. If you need to lighten it up a bit, substitute chicken or vegetable broth.

Cheese – A medium or mild cheddar works great with this but you can feel free to use your favorite cheese.

Mushrooms – To make it easy, I use sliced canned mushrooms. If you have fresh mushrooms, cook them in the pan with the onions before making the cream sauce.

French Fried Onions – These are a fan favorite for casserole toppings but you can also use corn flakes (not frosted), cracker crumbs, or even Panko. A little sprinkle of Parmesan cheese with these adds even more flavor.

Pantry Staples – All purpose flour, unsalted butter, sweet onion.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to make Green Pea Casserole

First: Preheat oven to 350F. Remove peas from the freezer and thaw. In a medium skillet, melt the butter over medium heat. Add the onion and garlic to the butter and cook for 1-2 minutes or until the onion softens and the garlic is fragrant.

Second: Add the flour and whisk to combine. Cook for 1-2 minutes or until the raw flour flavor is gone. While whisking, add the half & half. Continue whisking in the pan until it thickens and coats the back of a spoon. Remove from the heat.

Third: Prepare an 8×8 baking dish with nonstick cooking spray.In a large bowl, combine the thawed peas, the drained mushrooms, the shredded cheese, and the thickened onion/garlic mixture. Stir to combine.Pour into the prepared baking dish and spread evenly.

Fourth: Bake at 350F for 20 minutes. Remove and spread the fried onions over the top evenly. Bake for an additional 5 minutes. Remove from the oven and enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

plate of casserole and chicken

Variations:

There are SO many different ways you can make slight changes to really make this casserole your own.

  1. Use Ritz crackers, corn flakes (not frosted), or Panko instead of the fried onions.
  2. Don’t like mushrooms? Leave ’em out!
  3. Prefer the taste of pearl onions? Add those in!
  4. Lover of bacon? Cook some to the crispness of your choosing, chop up, and throw in!
  5. Add in pimentos for a pop of color.
  6. Don’t have time (or don’t want to) make the roux? Just use cream condensed soup.

Can I make it ahead of time?

Yes, you can make the casserole FILLING about 1 day in advance. Do NOT put the crunchy topping on as it tends to get soggy while sitting in the fridge.

Store in the fridge in an airtight container for up to 1 day ahead. About 15 minutes before baking, remove from the fridge and let it come to room temperature.

Bake in oven at 350 degrees for 20 minutes. After 20 minutes, remove and add on the French fried onions or crispy topping of your choice and bake for another 5 minutes. Remove from oven and enjoy!

Similar to this Crack Green Bean Casserole, it will be a hit on your holiday party.

fork of casserole

Can I freeze it?

You can freeze it for up to 3 months in an airtight container. I would suggest leaving the onion topping off until ready to bake.

Thaw overnight before reheating.

Tips for No Leftovers

  • If your roux appears too “soupy”; this is usually caused by too much milk. To fix this, add in a little more cornstarch or flour and mix well. This should help thicken up your sauce!
  • If using a canned cream soup; any cream soup will work if you are not a fan of cream of mushroom soup.
  • Not interested in freezing leftovers? Use leftovers and create a new dish! Some examples are: pot pie, stuffed mushrooms, create a hash, or add to pasta for a green pea pasta salad!
  • Makes a great side dish next to this French Onion Chicken.
spatula with cream sauce

Tips for making a homemade cream sauce

When making the cream base for the casserole, start with the pan over medium heat. Once you melt the butter and sweat the onions and garlic, sprinkle in the flour.

Stir, or I like to use a whisk, and stir the flour around to coat the onions. Then let it cook for a minute or two.

It will start to get “foamy” while it cooks. This is to remove the raw flour taste. After a minute or two (don’t let it burn) whisk in the half & half.

Keep stirring to incorporate it with the flour and other ingredients. Keep the heat on medium and stir constantly until the sauce thickens and starts to bubble. Do not bring to a rolling boil.

Once you can run a line through the sauce and it doesn’t run back together (see picture above) then the sauce is ready. Making a homemade roux or sauce is super easy!

If you don’t want to go through this process, feel free to use a condensed soup🙂

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

collage of green pea casserole pictures

Green pea casserole is a simple spin on the classic southern side-dish, green bean casserole. Comment down below on how you created this casserole and made it your own!

pea casserole in white dish

Green Pea Casserole

My green pea casserole is filled with tasty sweet peas, a creamy sauce, and crunchy fried onions. The perfect side dish to any meal!
4.34 from 3 votes
Print Pin Rate
Course: Side Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 382kcal
Author: Jennifer Stewart

Ingredients

  • 1/4 cup butter
  • 1/2 cup onion chopped fine
  • 1 clove garlic minced
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups half & half
  • 1 1/2 cups cheddar cheese shredded
  • 32 ounces frozen peas thawed
  • 4 ounces canned mushrooms
  • 6 ounces french fried onions

Instructions

  • Preheat oven to 350F. Remove peas from the freezer and thaw.
  • In a medium skillet, melt the butter over medium heat.
  • Add the onion and garlic to the butter and cook for 1-2 minutes or until the onion softens and the garlic is fragrant.
  • Add the flour and whisk to combine. Cook for 1-2 minutes or until the raw flour flavor is gone.
  • While whisking, add the half & half. Continue whisking in the pan until it thickens and coats the back of a spoon.
  • Remove from the heat.
  • Prepare an 8×8 baking dish with nonstick cooking spray.
  • In a large bowl, combine the thawed peas, the drained mushrooms, the shredded cheese, and the thickened onion/garlic mixture.
  • Stir to combine.
  • Pour into the prepared baking dish and spread evenly.
  • Bake at 350F for 20 minutes.
  • Remove and spread the fried onions over the top evenly.
  • Bake for an additional 5 minutes.
  • Remove from the oven and enjoy!

Notes

  • If your roux appears too “soupy”; this is usually caused by too much milk. To fix this, add in a little more cornstarch or flour and mix well. This should help thicken up your sauce!
  • If using a canned cream soup; any cream soup will work if you are not a fan of cream of mushroom soup.
  • Not interested in freezing leftovers? Use leftovers and create a new dish! Some examples are: pot pie, stuffed mushrooms, create a hash, or add to pasta for a green pea pasta salad!

Nutrition

Serving: 1g | Calories: 382kcal | Carbohydrates: 31g | Protein: 15g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 639mg | Fiber: 6g | Sugar: 9g

LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Similar Posts

4.34 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.