Creamy Peas N Carrots Casserole
Indulge in the comforting flavors of this Creamy Peas N Carrots Casserole, a wholesome and hearty dish perfect for family dinners or holiday gatherings. Bursting with tender peas and carrots coated in a velvety cheese sauce, this casserole is crowned with a crispy, golden breadcrumb topping made with Parmesan and olive oil. The homemade roux-based sauce, infused with garlic and onion powder, creates a luscious base, while a sprinkle of fresh parsley adds a touch of brightness to every bite. Ready in under an hour, this baked casserole is an easy yet impressive side dish that pairs beautifully with roasted meats or can stand alone as a satisfying vegetarian entrée. Whether you're craving comfort food or need a reliable crowd-pleaser, this casserole delivers the perfect balance of creamy, cheesy, and crunchy goodness.
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Recipe Information
Ingredients
- 2 cups peas (fresh or frozen)
- 2 cups carrots (peeled and diced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken or vegetable broth
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1.5 cups shredded cheddar cheese
- 1 cup breadcrumbs (preferably panko)
- 0.5 cups parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a medium pot of water to a boil. Add the diced carrots and cook for 5 minutes, then add the peas and cook for an additional 2 minutes. Drain and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to form a roux.
Gradually add the milk and broth to the roux while whisking to avoid lumps. Cook the mixture for about 3-4 minutes, or until it thickens.
Stir in garlic powder, onion powder, salt, black pepper, and 1 cup of shredded cheddar cheese. Continue stirring until the cheese has melted and the sauce is smooth.
Combine the cooked peas and carrots with the cheese sauce. Mix well to coat the vegetables evenly.
Pour the mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, combine breadcrumbs, parmesan cheese, and olive oil. Stir until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the top of the casserole, spreading it out in an even layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 6270 mg | 273% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 72.8 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2655 mg | 204% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3271 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
