This casserole is the darling of the kitchen; you might even call it a sweet pea! This Sweet Pea Casserole is buttery, hearty, and creamy, with lots of earthy mushrooms and of course, little jewels of sweet peas bubbling beneath a crunchy fried onion topping! It’s cheesy and ooey-gooey and just a little bit sweet to balance out the savory flavors! Let Sweet Pea Casserole charm its way into your kitchen and into your heart!
Ingredients
- 1/4 cup butter
- 1 (8-ounce) container fresh baby portobello mushrooms, sliced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 cups half-and-half
- 1 cup Swiss cheese, shredded
- 1 cup parmesan cheese, shredded
- 2 (16-ounce) packages frozen peas, thawed and drained
- 1 (2.8-ounce) can French fried onions
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 9×13-inch baking dish with cooking spray.
Step 3 –In a Dutch oven, melt the butter over medium heat.
Step 4 –Add the mushrooms, the onions, and the garlic and cook, stirring occasionally, until the vegetables are tender, about 5-6 minutes.
Step 5 –Stir in the flour, the sugar, the salt, the black pepper, and the nutmeg and cook, stirring constantly, until the raw flour smell dissipates.
Step 6 –Stir in the half-and-half and cook, stirring constantly, until thickened, about 6-8 minutes.
Step 7 –Stir in the Swiss cheese and the parmesan cheese until melted and smooth.
Step 8 –Stir in the peas.
Step 9 –Pour the pea mixture into the prepared pan.
Step 10 –Bake until hot and bubbly, about 45-50 minutes.
Step 11 –Top the casserole with the French fried onions and bake until golden, about 5 minutes.
Step 12 –Let stand for 5 minutes.
Step 13 –Serve.
