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Sweet Pea Casserole

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 20 minutes

Cook time: 45-50 minutes

Servings: 8 to 10


  • ¼ cup butter
  • 1 (8-ounce) container sliced fresh baby portobello mushrooms
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 2 cups half-and-half
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Parmesan cheese
  • 2 (16-ounce) packages frozen peas, thawed and drained
  • 1 (2.8-ounce) can French-fried onion rings


Preheat oven to 350˚F. Spray a 13×9-inch baking dish with cooking spray.

In a Dutch oven, melt butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, for 5 to 6 minutes or until vegetables are tender. Stir in flour and next 4 ingredients; cook, stirring constantly, for 2 minutes. Stir in half-and-half, and cook, stirring constantly, for 6 to 8 minutes or until thickened. Stir in cheeses until melted and smooth; stir in peas. Pour mixture into prepared pan.

Bake for 45 to 50 minutes. Top with onion rings, and bake 5 minutes more. Let stand for 5 minutes before serving.

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