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Sugar Snap Pea and Cauliflower Casserole

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!

Ingredients

  • 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.