Grab vegetables fresh from the garden for this delicious Sweet Peas Casserole Recipe.
This Sweet Peas Casserole Recipe is cheesy, creamy and delicious.
Sweet peas come early in spring, and this recipe serves as a great side dish, especially for the lamb gravy at right. This layered casserole is creamy and delicious — just don’t overcook those peas in the first step.
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Fresh Spring Recipes from the Garden
Yields 4 servings.
3 cups shelled sweet peas
1/2 teaspoon salt
3 tablespoons chopped fresh dill
1/2 cup coarse breadcrumbs, divided
1/2 cup minced onion
3 ounces grated sharp cheddar cheese
1 egg, beaten
1/2 cup heavy cream
2 tablespoons butter
Preheat oven to 350 F. Grease 2-quart casserole dish and set aside.
In saucepan, cook peas in lightly boiling, salted water until crisp-tender, about 5 minutes; drain.
Pour peas into prepared dish. Toss with salt and dill. Sprinkle with 1/4 cup breadcrumbs, onion and cheese.
In small bowl, combine egg and cream; pour over mixture in dish. Dot with butter and top with remaining breadcrumbs.
Bake for 30 minutes, or until casserole is bubbling and top is nicely browned.
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