Sweet Pea Corn Casserole
Elevate your comfort food game with this Sweet Pea Corn Casserole—a creamy, cheesy, and irresistibly crunchy side dish that’s perfect for family dinners and holiday feasts. Featuring tender sweet peas and golden corn kernels blanketed in a luscious cheddar cheese sauce, this casserole is topped with a golden layer of panko breadcrumbs and parmesan for the ultimate crispy finish. With a simple roux-based sauce infused with sautéed garlic and onion, this dish packs rich, savory flavor in every bite. Ready in under an hour and made with pantry staples like butter, milk, and frozen vegetables, this crowd-pleaser is as easy to prepare as it is to enjoy. Serve it alongside roasted meats, or make it the star of your next potluck or gathering. Bursting with creamy textures, cheesy goodness, and a delightful crunch, this casserole is comfort food at its finest!
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Recipe Information
Ingredients
- 2 cups frozen sweet peas
- 2 cups frozen corn kernels
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup cheddar cheese, shredded
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Whisk in the flour to create a roux. Cook for 1-2 minutes while whisking to eliminate the raw flour taste.
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
Stir in the cheddar cheese, salt, and black pepper until smooth and melted. Remove the skillet from heat.
In a large mixing bowl, combine the sweet peas, corn, and cheese sauce. Mix until evenly coated. Pour the mixture into the prepared baking dish.
In a small bowl, combine panko breadcrumbs, parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the casserole.
Melt the remaining 1 tablespoon of butter and drizzle it over the breadcrumb topping.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 275 mg | 21% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 462 mg | 10% | |
*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.
