CHEESY Sugar Snap Pea and Cauliflower Casserole! This loaded recipe is simple to make with fresh vegetables and cream of mushroom soup. I love serving this easy to make casserole as a chicken side dish or a vegetarian main dish. During the Summer I always use fresh cauliflower and sugar snap peas straight from the garden!
When the garden gives you 7 pounds of cauliflower and 8 pounds of sugar snap peas in one week, you make Sugar Snap Pea and Cauliflower Casserole! And you add shredded cheddar cheese, because you should always add cheese on top!
This is usually how it goes during garden season. July brought us a big harvest of cauliflower and sugar snap peas, where we picked 8 pounds of peas last week and I’ll probably be picking 10 more pounds this week. Sugar snap peas are best fresh so I’m always excited to create recipes that use multiple cups of them (this recipe uses 5 cups of peas!).
Besides the peas, we’re adding 4 cups of cauliflower florets to this recipe, making this a casserole that has 9 cups of vegetables in it! Talk about a happy harvest casserole! The other ingredients in this casserole are basic and you probably have them in your pantry. I like casseroles that are easy to make and taste creamy, cheesy and fresh, and this fits the bill for all of those.
After baking the casserole, let is sit for a few minutes so the liquid (milk and cream of mushroom soup) thickens up and then serve. You can serve this as a side dish (it would be perfect for a holiday casserole) or you can serve it as a main dish with some bread on the side. Usually we have this as our main meal and I’ll butter some potato rolls on the side.
I hope you give this Sugar Snap Pea and Cauliflower Casserole a shot and make it soon! Enjoy!
Looking for other sugar snap pea recipes? Try Roasted Sugar Snap Peas!
Looking for more cauliflower recipes? Click here.
Pin for later:
Sugar Snap Pea and Cauliflower Casserole
PrintIngredients
- 5 cups sugar snap peas - strings removed and chopped
- 4 cups cauliflower - chopped into small florets
- 1 10.5 oz can of cream of mushroom soup
- 3/4 cup milk
- dash of pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Add sugar snap peas and cauliflower to large pot of boiling water. Boil for 5 minutes to soften. Drain and rinse with cold water. Set aside.
- Mix soup, milk and pepper in baking dish. Stir in peas and cauliflower.
- Sprinkle shredded cheese on top of dish.
- Bake for 35 minutes.
- Let cool for 5 minutes before serving.
Elise Cohen Ho says
I want to steal all of those sugar snap peas. They are my favorite.
Atim at EffiFit says
I’m loving all the vegetables in this one! Thanks for sharing on the Totally Terrific Tuesday Link Party!
Jelica says
I’ve never seen this combination before, but it looks absolutely delicious! It’s also perfect for the gluten-free among us 🙂 Thanks for sharing!
Barrie says
Great and easy recipe to use up those veggies!
Leslie says
Yum! And I was wondering what we were going to make for our vegetarian Friday meal. This looks perfect! Thanks so much for sharing at the #happynowlinkup!
Amy says
This casserole sounds so good. I love cauliflower and sugar snap peas. Thank you for sharing on Think Tank Thursday link party. Shared and pinned.
Lindsay @ The DIY Mommy says
What a great way to load up on the veggies while still having that cheesy goodnesss. My kiddos will love this!1
Chloe Crabtree says
Looks scrumptious, and how could it not with those fresh from the garden vegetables and cheese on top! Thanks so much for sharing at Celebrate your Story!
Eva @ Eva Bakes says
My 7-year old is obsessed with cauliflower. This looks like a perfect recipe to make for her!
Ashley says
This looks fantastic. My husband would LOVE this. Pinning for later. I’m stopping by from the MMBH 🙂
Kat (The Baking Explorer) says
This sounds yummy, my partner doesn’t like mushrooms but perhaps I can substitute a different soup?
Pamela says
Hey Kat, using cream of chicken or cream of broccoli would work too! Enjoy!
Lisa says
Ooh, this looks so good! Such yummy veggies!
Tandy | Lavender and Lime says
Wow, your garden has been full of abundance. And cheese on top without a doubt 🙂
kristin mccarthy says
Oh Delish!
Edyta at Innocent Delight says
I just had snap peas and didn’t know what to cook with it. I wish I saw this recipe earlier. Looks amazing. I’m keeping it for the next time 🙂
[email protected] says
This sounds delicious ! I love cauliflower and will definetly try this!
Anu - My Ginger Garlic Kitchen says
Such a delicious and comfy looking casserole. Wonderful recipe.
Kelsie | the itsy-bitsy kitchen says
Ohhh my gosh. This looks SO GOOD! Totally a hug in casserole form. YUM!
Kim | The Baking ChocolaTess says
OMG, that is a great way to get in the your veggies and protein and it’s super yummy–even better!!
Maria @ kitchenathoskins says
Such an easy recipe and that melted cheddar on top takes it to the next level. Hope your week is going great dear:)
cakespy says
Oh my, this sounds wonderful. Many of the benefits of mac and cheese…and summer produce…and comfort…all in one! It looks totally crave-worthy.
Ashika | Gardening Foodie says
I love how easy and delicious this recipe is. Topped with cheese it just looks so amazingly yummy. Love it!!!! ?
Emma @ Bake Then Eat says
This is a great way to use up an abundance of fresh veggies. I’ve had a bumper crop this year of cauliflower in the garden so I am definitely going to try this dish 😀