Green Pea Casserole
Green pea casserole brings a fresh new twist to the classic casserole with tender sweet peas in creamy sauce topped with crispy fried onions! This easy side dish takes a simple vegetable and turns it into something special.
Green bean casserole is a staple in Southern homes, and depending on how much you love it, you might serve it all year. But sometimes you want to shake things up a bit and try something new.
That’s where this pea casserole comes in. It takes everything you love about traditional green bean casserole like the creamy mushrooms sauce and the fried onions, and swaps in sweet tender peas. Classic and modern at the same time!
The homemade cream sauce is super easy to make and will have the picky eaters at the table ask for seconds.
Pair it with meatloaf, rotisserie chicken, pork chops, or anything that needs a delicious partner. It’s also fantastic for potlucks and holiday meals when you want to offer something a little different from the usual lineup.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Green peas – I like to use frozen peas but you can also use canned ones. Be sure to drain and rinse them really well. Once cooked, canned peas might be a little softer.
- Half & Half – This makes the roux extra creamy. Substitute milk in a pinch. For an extra creamy sauce, use heavy cream. To lighten it up, substitute chicken stock or vegetable broth.
- Cheese – Medium or mild cheddar cheese or substitute your favorite cheese.
- Mushrooms – Use sliced, canned mushrooms for super easy prep. For fresh mushrooms, cook them in the pan along with the onions before making the roux. A great way to use up roasted mushrooms too!
- French fried onions – These are a favorite casserole topping! Substitute corn flakes (not frosted), cracker crumbs, or Panko. Sprinkle a little bit of Parmesan cheese for more flavor.
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How To Make Green Pea Casserole
- Preheat oven to 350F and thaw the peas. In a large skillet over medium heat, melt the butter. Stir in the onion and garlic and cook for 1-2 minutes or until soft and fragrant.
- Sprinkle in 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.
- Grease a 9×13 baking dish with nonstick cooking spray. Combine the peas, mushrooms, cheese, and roux in a large bowl. Stir to combine. Spread evenly in the prepared baking dish.
- Bake, uncovered, at 350F for 20 minutes. Remove and spread the fried onions over the top. Bake for an additional 5 minutes. Remove from the oven and serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Keep any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, in a skillet, or oven until warmed through.
Prep Ahead
Make the casserole filling about 1 day in advance. Wrap tightly with plastic or store in an airtight container in the fridge. Do not put the crunchy topping on as it tends to get soggy while sitting in the fridge.
Remove from the fridge 15 minutes before baking, and let it come to room temperature. Bake as usual, adding the fried onions after the initial 20 minutes.
Similar to this crack green bean casserole, it will be a hit on your holiday party.
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.
Variations
This casserole is delicious as is but if you want to change it up a bit, try these:
- Don’t have time (or don’t want to) make the roux? Just use cream condensed soup.
- Use Ritz crackers, corn flakes, or Panko instead of fried onions.
- Don’t like mushrooms? Leave ’em out.
- Prefer the taste of pearl onions? Add those in!
- Lover of bacon? Cook some to the crispness of your choosing, chop up, and throw in!
- Add in pimentos for a pop of color.
Making A Cream Sauce
Start right: Begin with medium heat and melt butter before sweating onions and garlic until softened.
Flour: Sprinkle flour over the vegetables and whisk constantly to coat everything evenly. Let it cook for 1-2 minutes until it becomes foamy (this removes the raw flour taste) but watch carefully to prevent burning.
Steady pour liquids: Whisk in half & half gradually while stirring constantly to combine with the flour mixture. Keep heat at medium and continue stirring until the sauce thickens and starts to bubble (don’t let it reach a rolling boil).
Test for doneness: The sauce is ready when you can run a line through it with your spoon and it doesn’t flow back together. This means it’s reached the perfect consistency!
Shortcut Option: Not interested in making a roux? Substitute condensed cream soup for an easier alternative.
Recipe Tips & Tricks
- Fix thin sauce – If roux seems too soupy from excess milk, add a bit more cornstarch or flour and mix well to thicken it up.
- Soup swap – Substitute any cream soup for mushroom if you prefer different flavors. Cheddar cheese soup is delicious!
- Repurpose leftovers – Use in pot pie, stuffed mushrooms, hash, or toss with pasta for green pea pasta salad instead of freezing it.
- Perfect pairing – Serves nicely with French onion chicken for a complete meal.
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This green pea casserole recipe is perfect for a busy weeknight and will even have the picky eaters asking for seconds.
Green Pea Casserole Recipe
Ingredients
- ¼ cup butter
- ½ cup onion chopped fine
- 1 clove garlic minced
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups half & half
- 1 ½ cups cheddar cheese shredded
- 32 ounces frozen peas thawed
- 4 ounces mushrooms (canned) drained, rinsed
- 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
- Fix thin sauce – If roux seems too soupy from excess milk, add a bit more cornstarch or flour and mix well to thicken it up.
- Soup swap – Substitute any cream soup for mushroom if you prefer different flavors. Cheddar cheese soup is delicious!
- Repurpose leftovers – Use in pot pie, stuffed mushrooms, hash, or toss with pasta for green pea pasta salad instead of freezing it.
- Perfect pairing – Serves nicely with French onion chicken for a complete meal.
Nutrition
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