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Sweet Pea Casserole Recipe | Thanksgiving Side Dish Ideas - Paula always has great veggie casserole ideas, and this green pea casserole with french fried onions is no exception!
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Sweet Pea Casserole Recipe: https://www.pauladeen.com/recipe/sweet-pea-casserole/
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0:00
- I am making a green garden pea casserole, y'all.
0:07
And I'm starting with a fourth of a cup of butter,
0:13
and I'm gonna get that butter melting.
0:16
And I'm going add one container
0:19
of sliced portobello baby mushrooms,
0:23
couple of pods of garlic,
0:25
and then one cup of diced onion.
0:28
And we're gonna let that cook for a few minutes.
0:31
So, while we're letting that cook,
0:34
I just want to share with y'all,
0:38
a wonderful opportunity that my publishing company -
0:48
Hoffman Publications contacted me,
0:52
and said they wanted to run a special
0:55
on my magazines with me, which I've never done before.
1:00
I've never solicited or sold a magazine
1:03
on my own, ever before.
1:05
But, they told me that I could offer
1:10
"Cooking with Paula Deen" magazine,
1:13
a one-year subscription, for $17.99.
1:18
And that's 70 percent off of newsstand prices.
1:25
So, I was so excited because, it's almost October,
1:29
and the holidays are quick on the heels.
1:32
And if you got any gift giving to do,
1:36
that's a wonderful way to give somebody a gift
1:40
that keeps on giving.
1:42
Just keeps on giving.
1:44
'Cause I'm real proud of that magazine.
1:46
There's some wonderful recipes in there.
1:48
So, this recipe is one that is from
1:54
"Cooking with Paula Deen" magazine.
1:56
So check it out.
1:57
There's a link right below this, that you can click on,
2:05
and it will take you to the information
2:08
that you might need to know about the magazine.
2:11
So, I am just thrilled to death.
2:14
But they did tell me,
2:15
this is gonna be for a limited time only.
2:18
They didn't tell me how long
2:20
I was gonna be able to offer it at that price.
2:23
But right now I can.
2:28
But it's not gonna last.
2:30
So when they call and say,
2:32
"No, can't do it anymore", then it'll be over.
2:35
But if y'all want a good magazine,
2:41
I know millennials say they use equipment,
2:46
but I like to have something to hold,
2:50
and look at and sit down, and go back to it,
2:53
if there was something I wanted to check out.
2:57
But that's me.
2:59
I just have a feeling though,
3:00
that y'all would really, really enjoy the magazine.
3:06
And it does make a great gift.
3:08
All right, now our butter's melted,
3:10
so I'm gonna stir in our baby portobello mushrooms.
3:17
And I'm gonna stir in our garlic.
3:26
Eddie, did you see last night I went to get a dome
3:32
to cover up the fried pies that I cooked?
3:37
- [Eddie] Yeah, there was a little piece missing.
3:39
- Yes! Listen, I picked it up and then I did like this,
3:45
just to make sure I had a good hold on it last night.
3:48
And all of a sudden, a chunk fell out of it.
3:52
Those were in the first Paula Dean retail store,
4:00
and I loved them.
4:02
It came three to a set, all different size domes,
4:06
and I just loved it and I wanted to cry.
4:08
- [Eddie] Yeah.
4:09
- So I left it on the counter so you could. Yeah.
4:13
I left it on the counter so that you could see
4:16
that it was truly gone, not misplaced.
4:22
All right, let's see. What am I cooking this at?
4:27
I'm going to bump that up to medium high,
4:30
and I'm gonna cook these for about five minutes,
4:34
and then I'm gonna stir in some flour,
4:39
and that flour will help thicken this casserole.
4:44
And I do love these green peas.
4:51
I love canned green peas too,
4:54
but these are like a different set of dogs.
4:59
They just taste so different.
5:02
Okie doke!
5:03
So five minutes, then we start doing some more stuff.
5:07
Okay y'all, that has been cooking about five minutes.
5:10
The next thing I'm gonna do is sprinkle flour
5:15
over our mushrooms and onions and garlic.
5:19
And stir that together.
5:21
And that's gonna make our pea casserole
5:26
kinda thick and creamy.
5:31
All right, so you just wanna stir
5:33
that and make sure all that flour is incorporated
5:41
into your ingredients.
5:43
And now I'm gonna add salt, sugar, black pepper and nutmeg.
5:59
Nutmeg is so good in creamy sauces, don't you think?
6:05
- [Eddie] Mm hmm!
6:06
- So good. Okay, so it's just gonna stir that up.
6:17
And now I'm gonna add one pint of half-and-half.
6:26
I'm gonna do it kind of slowly,
6:29
'cause I don't want it to lump.
6:35
Want it to come together on the slow side.
6:42
Mm.
6:56
Oh, and the best part is gonna be coming up soon.
7:03
Okay. We're gonna let this cook for five or six minutes.
7:11
Let that thicken up, and then I will sample it,
7:16
to see if it needs anymore salt or pepper or garlic.
7:25
And then, the things that's gonna make it so yummy.
7:33
And that would be, our cheeses.
7:39
Gonna make it so,
7:41
like cheese is gonna just string through it.
7:44
You'd never know I'm hungry.
7:46
Which I'm starving.
7:48
I don't think I've eaten today.
7:50
Oh, I did. I had a apple pie. (chuckles)
7:56
Y'all, this is very, very, very tasty.
8:02
Now, everything's been put in and it's nice and smooth.
8:08
And the next thing I'm gonna add is our cheeses.
8:11
I'm gonna add one cup of parmesan cheese.
8:16
And I'm gonna add one cup of Swiss cheese.
8:30
Look at it, when you stick your fork in it,
8:34
and pick it up, and put it in your mouth.
8:36
The cheese is going to just string down from it.
8:40
Oh, and it's gonna be so good.
8:48
So it didn't taste like it needed any more seasonings to me.
8:59
But I'm gonna check it now that the cheese is in it.
9:03
'Cause that could -
9:04
Oh look, see? It's starting to do its thing. (chuckles)
9:08
I love it when it does its thing.
9:15
Mmm! Mmm! I don't think it needs a thing.
9:24
Now I'm gonna add the frozen green peas.
9:33
Look at that little green bean.
9:37
Got stuck in there.
9:41
Now we're gonna put this in a 350-degree oven.
9:44
Look! Look, see how the cheese is, Eddie.
9:46
It looks like a spider web. (chuckles)
9:50
Look. I love it.
9:59
I wish my grandchildren would eat this, but I bet -
10:03
- [Theresa] Not happening? It's green.
10:04
- No it's green. Mm mm.
10:09
They would like it though, if they'd just try it.
10:16
But I know they won't. Huh uh-uh.
10:18
- [Theresa] Has it not happened?
10:19
- Mm mm. Mm mm.
10:23
- All right. That looks so good.
10:29
The recipe goes into a 350-degree oven.
10:32
And it said to bake it for 35 to 50 minutes.
10:36
I don't think it's gonna need that much cooking time.
10:39
- [Theresa] When do these go on top?
10:40
- Those go on top the last five minutes of cooking.
10:49
Oh.
10:53
Mmm, doggies.
11:04
I wanna get every bit of that melted cheese outta there.
11:17
Okay. Now the pan that I put it in, I sprayed it,
11:23
so it won't stick.
11:25
And five minutes before it's done, y'all,
11:29
I am gonna top it with the French fried onion rings,
11:40
and it's gonna be very good to have that crunch on top.
11:45
But you know they cook very, very quickly.
11:49
Very quickly, 'cause they're done.
11:51
They just have to get hot.
11:54
So last five minutes, and that's it!
12:03
I think y'all are gonna like this,
12:05
and wanna add it to your -
12:07
Oh, thank you, Theresa.
12:09
And add it to your rotation, 'cause it's good.
12:17
It's time to put our onions on.
12:23
Whoa! And then I'm gonna put it back in the oven.
12:31
Oh, shut up, little oven.
12:33
I'm gonna put it back in the oven for about five minutes,
12:37
'cause these will burn up in two seconds.
12:51
Two of my grandchildren just came in, John and Henry,
12:54
and they said they are starving.
12:59
So, this has got green in, so I bet they won't eat it.
13:04
(chuckles)
13:11
Okie doke.
13:17
Two minutes.
13:19
The sweet pea casserole is ready, y'all.
13:23
And remember, this is a recipe from the magazine,
13:28
and I just wanna remind you,
13:30
if I even said it in the start of this video,
13:33
I might not have, but Hoffman Publishing Company,
13:39
that publishes "Cooking with Paula Deen" magazine
13:43
contacted me and said that they would like for me
13:47
to run a special.
13:50
They said it wouldn't be forever,
13:52
but run a special on my magazines.
13:56
A year's subscription for $17.99,
14:01
and y'all, that that is 70 percent off of the normal price.
14:08
So, there's a link at the bottom of this video,
14:14
if you want to check it out.
14:15
It makes a wonderful gift.
14:19
And it's just chunk full of wonderful recipes.
14:23
So hope you'll check it out. You can't beat the deal.
14:27
So this is the sweet pea casserole.
14:33
The hot sweet pea casserole.
14:39
Mm.
14:46
It really tastes good.
14:47
Your frozen green peas lend such a different flavor
14:53
than the canned peas.
14:55
As we know them growing up,
14:58
Mama saying, "Eat your peas. Eat your peas, please."
15:04
But I think y'all will like this
15:06
and you know it's a do-ahead.
15:10
Just don't put the onion rings on top
15:13
until the last three or four minutes of your baking.
15:20
So, check out "Cooking with Paula Deen" magazine.
15:23
$17 and 99 cents.
15:25
I think I'm gonna order some.
15:28
And I can give them as gifts.
15:31
Y'all have a great day. Love and best dishes.
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