High-Protein Spinach Artichoke Sweet Pea Casserole Recipe Is Nutritious & Delicious (8 Ingredients) by Elisa Schmitz
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Cheesy peas? Yes, please! If you're looking for a new vegetable casserole idea, I've got a fun one for you. This high-protein spinach artichoke sweet pea casserole recipe is nutritious and delicious. The cheesy baked vegetable casserole is so easy to make, you can serve it any night of the week. But it's such an unexpected treat, you may want to serve it on special occasions, too. That's fine because it works as a delicious side dish for any occasion at all!
This simple sweet pea casserole is the perfect accompaniment for just about any meal. It's equally at home at picnics or potlucks, holidays or special events, weekday lunches or dinners. The combination of sweet peas and red bell peppers adds color as well as nutrition. Check out the health benefits of peas and the health benefits of bell peppers. The combination of spinach artichoke dip and cottage cheese adds creamy flavor as well as a punch of protein. Check out the health benefits of cottage cheese and the health benefits of protein.
To make this high-protein and high-fiber cheesy pea casserole recipe, here what you'll need to gather: extra virgin olive oil, red bell pepper, flour (all-purpose or gluten-free), spinach artichoke dip (store bought or make your own), cottage cheese, frozen peas, shredded Parmesan cheese and crushed crackers or tortilla chips (or both). The simple casserole starts on the stovetop and ends bubbling in the oven. The whole thing takes only about 40 minutes. So easy!
Serve this cheesy vegetable casserole recipe on its own for lunch, or as a vegetarian side dish with just about any dinner. It's a great choice for spring meals or fall holidays – you decide!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes (ovens vary)
Total Time: 40 to 45 minutes
Servings: 6
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1 cup red bell pepper, diced
- 2 tablespoons flour (all-purpose or gluten-free flour)
- 1 cup spinach artichoke dip (store-bought or make your own)
- 1 cup cottage cheese
- 12 ounces (1 bag) frozen sweet peas, defrosted
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup crushed crackers or tortilla chips (or both)
- salt and pepper, to taste (optional, but I used about 1/2 teaspoon of each)
Here's how to make it:
- In a large saucepan or skillet over medium heat, add the olive oil and red peppers. Stir to combine.
- Add the peas and stir to combine. (I used defrosted frozen peas, but you could try this recipe with fresh or canned peas, too.)
- Add the flour, and the salt and pepper, if using. Cook, stirring, about 1 to 2 minutes. Remove from heat. (To make this casserole gluten-free, use gluten-free flour.)
- Add the spinach artichoke dip and the cottage cheese. Stir to combine. (You could use store bought spinach artichoke dip or make your own.)
- Evenly spread the mixture into an 8x8-inch baking pan that's been sprayed with cooking spray.
- Evenly spread the Parmesan cheese on top of the casserole.
- Evenly spread the crushed crackers and/or tortilla chips over the top of the cheese.
- Bake in an oven that's been preheated to 350 degrees F until golden and bubbling, about 20 to 25 minutes.
- Remove from oven and serve. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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