Green pea casserole is a creamy, cheesy side dish featuring tender peas, mushrooms, and shredded cheddar in a homemade cream sauce, finished with a crunchy layer of French fried onions. Ideal for Thanksgiving or Easter, or whenever you want a comforting, nostalgic casserole without the fuss of traditional creamed peas. Ready in about 45 minutes (10 minutes prep), this recipe serves 8 and delivers a familiar, elevated twist on the classic green bean casserole.
While green bean casserole is a beloved Southern classic, swapping in sweet peas gives you a fresh change while keeping the comforting elements you love — creamy mushroom sauce and crispy onion topping. It’s both classic and modern in one simple dish.
The homemade cream sauce is quick to make and rich in flavor, often tempting even picky eaters back for seconds. This dish has the same cozy feel as traditional creamed peas but is much simpler to prepare.
Serve this casserole alongside meatloaf, rotisserie chicken, pork chops, or any main that benefits from a creamy, flavorful side. It’s also a great potluck or holiday option when you want something familiar but slightly different from the usual offerings.
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See the recipe card for exact ingredient amounts and full directions.
Ingredient Notes
- Green peas – Frozen peas work best for texture and convenience. Canned peas can be used if drained and rinsed, but they may be softer after cooking.
- Half & Half – Makes the sauce luxuriously creamy. Substitute milk in a pinch, use heavy cream for extra richness, or swap chicken/vegetable broth to lighten the dish.
- Cheese – Medium or mild cheddar melts well; feel free to use your preferred cheese.
- Mushrooms – Sliced canned mushrooms keep prep quick; if using fresh, sauté them with the onions before making the roux.
- French fried onions – The classic crunchy topping; alternatives include crushed Ritz crackers, corn flakes, cracker crumbs, or Panko. A sprinkle of Parmesan adds extra depth.
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How To Make Green Pea Casserole
- Preheat oven to 350°F. Thaw the peas. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook 1–2 minutes until softened and fragrant.
- Stir in the flour and cook 1–2 minutes to remove the raw flour taste. Whisk in the half & half until the mixture thickens and coats the back of a spoon, then remove from heat.
- Grease a 9×13 baking dish. In a large bowl, combine the peas, drained mushrooms, shredded cheese, and the thickened sauce. Mix until evenly coated and transfer to the baking dish.
- Bake uncovered at 350°F for 20 minutes. Remove from the oven, spread the French fried onions over the top, then bake 5 more minutes. Serve warm.
Refer to the recipe card below for the full ingredient list and exact measurements.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, on the stovetop, or in the oven until warmed through.
Prep Ahead
Prepare the casserole filling up to one day in advance and keep it covered in the fridge. Do not add the crunchy topping until right before baking to prevent sogginess. Remove from the fridge 15 minutes before baking to take the chill off.
This dish also freezes well for up to three months when stored in an airtight container—leave the fried onions off until you’re ready to bake. Thaw overnight before reheating and finish with the topping.
Variations
This casserole is versatile. Try these variations to suit your tastes:
- Short on time? Use condensed cream soup in place of the roux-based sauce.
- Swap the fried onions for crushed Ritz crackers, corn flakes, or Panko crumbs.
- Omit mushrooms if you prefer or replace them with pearl onions for a different texture and flavor.
- Add cooked, crumbled bacon for a smoky note or stir in pimentos for color.
Making A Cream Sauce
- Start right: Melt butter over medium heat and sweat the onions and garlic until softened.
- Flour: Sprinkle in flour and whisk constantly, cooking 1–2 minutes to remove the raw taste.
- Slowly add liquid: Gradually whisk in half & half (or your chosen liquid) and keep stirring until the sauce thickens and coats the spoon.
- Check consistency: The sauce is ready when a spoon drawn through it leaves a clear line that doesn’t immediately fill back in.
- Shortcut: Use condensed cream soup if you’d rather skip making a roux.
Recipe Tips & Tricks
- Fix thin sauce: If it’s too loose, whisk in a little extra flour or cornstarch to thicken.
- Flavor swaps: Substitute a different condensed soup or cheese soup for new flavor profiles.
- Leftover ideas: Use leftovers in pot pie, stuffed mushrooms, or toss with pasta for a quick pasta salad.
- Pairing: This casserole pairs well with French onion chicken or other hearty mains.
This green pea casserole is an easy, crowd-pleasing side that’s perfect for busy weeknights and holiday tables alike.
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Green Pea Casserole Recipe
Ingredients
- ¼ cup butter
- ½ cup onion, chopped fine
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cups half & half
- 1½ cups cheddar cheese, shredded
- 32 ounces frozen peas, thawed
- 4 ounces canned mushrooms, drained and rinsed
- 6 ounces French fried onions
Instructions
- Preheat oven to 350°F and thaw the peas.
- In a medium skillet, melt butter over medium heat.
- Add onion and garlic and cook 1–2 minutes until softened and fragrant.
- Stir in flour and cook 1–2 minutes to remove raw flour flavor.
- Whisk in the half & half until the sauce thickens and coats a spoon, then remove from heat.
- Spray a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, combine the peas, drained mushrooms, shredded cheese, and the sauce. Stir to combine.
- Spread the mixture evenly into the prepared baking dish.
- Bake at 350°F for 20 minutes.
- Remove from oven, evenly top with French fried onions, and bake 5 more minutes.
- Remove and serve warm.
Notes
- If the sauce is too thin, stir in a little extra flour or cornstarch to thicken.
- You can substitute condensed cream soup for the homemade sauce if desired.
- Leftovers work well in pot pies, stuffed mushrooms, or tossed with pasta.
Nutrition
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