Deep Dish Pea And Vegetable Casserole
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Cauliflower (chopped)1 cup
Carrot (sliced)2 tbsps
Butter2 tbsps
All-Purpose Flour1 cup
Milk1 tsp
White Sugar1 tsp
Salt1 tsp
Ground Black Pepper450 g
Pea (frozen, thawed)1 cup
Green Bean1 tbsp
Garlic (chopped)Directions:
1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer
2
Bring water to a boil
3
Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes
4
Drain and set aside
5
Preheat oven to 350 degrees F (175 degrees C)
6
Melt 2 tablespoons butter in a large skillet over medium heat
7
Stir flour into butter to make a smooth mixture; cook for 1 minute
8
Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes
9
Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat
10
Mix 1 cup Cheddar cheese into the vegetable mixture
11
Transfer the mixture to a 2 1/2-quart casserole dish
12
Sprinkle remaining Cheddar cheese over the dish
13
Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute