Au Gratin Pea Casserole Recipe Is How to Eat Green Peas (9 Ingredients, High-Protein, High-Fiber) by Donna John

Who doesn't love a cheesy baked vegetable casserole? While I love a good broccoli cheese casserole, I'm also a fan of green peas, and don't think they get enough respect. This cheesy sweet pea casserole recipe puts those tiny green balls in the limelight! This casserole is easy enough for Monday night dinner but would also fit in nicely on your holiday menu.

Photo credits (all photos): Donna John 

To make this high-fiber and high-protein pea casserole recipe you'll need butter, fresh mushrooms, onion, garlic, flour, nutmeg, half and half, Swiss cheese, Parmesan cheese and frozen peas (read about the health benefits of peas). The casserole starts on the stovetop and ends in the oven. The prep is quick and the cooking even easier. This sweet pea casserole will make anyone want to eat their peas!

Variation: Don't like mushrooms? Leave them out! But before you do, read about the health benefits of mushrooms and how mushrooms may reduce your cancer risk.

Serve this vegetable casserole recipe as a side dish with your favorite dinners. The leftovers reheat well in the microwave for the next day. This casserole makes a lot (12 servings), so you can cut it in half for smaller families or weeknight meals.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 12

Ingredients

• 4 tablespoons butter
• 8 ounces fresh mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons flour (all-purpose or gluten-free flour)
• pinch of nutmeg (optional)
• 2 cups half and half
• 1 cup shredded Swiss cheese
• 1 cup shredded Parmesan cheese
• 32 ounces (2 bags) frozen peas

Here's how to make it: 

1. Melt the butter in a large skillet or dutch oven over medium heat. Add the mushrooms, onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until onions and mushrooms are soft, about 5 minutes. (If you don't like mushrooms, leave them out.)
   
2. Add the flour and nutmeg and cook, stirring, about 1 minute. Slowly whisk in the half and half. (For a gluten-free casserole, use gluten-free flour.)
   
3. Cook the half and half over medium-low heat, stirring often, until it thickens, about 6 to 7 minutes. Stir in almost all of the Swiss and Parmesan (save a little for the top) and stir until melted.
   
4. Stir in the peas.
   
5. Pour the mixture into a buttered 13x9-inch baking pan. (I used a smaller casserole dish because I cut the recipe in half. For a crunchy topping, sprinkle one 2.8-ounce can of french fried onions on top about five minutes before baking time is up.)
   
6. Bake in a preheated 350-degree F oven for about 40 minutes. Add the remaining cheese and bake 5 more minutes to melt. Serve. Store the casserole covered in the fridge and reheat in the microwave.
   

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