I’m revisiting some of my older food posts, updating them with new titles, new pictures, a nice pinnable image, and a recipe. This week is Creamy Pea Casserole, an updated and personalized version of the Creamy Ground Chicken Casserole I posted back in 2015.
It was a new recipe for me, but since then has become a part of my short list of good recipes I keep going back to.
Look at all that creamy goodness. But it’s actually pretty good for you too! Check out my secret ingredient in the recipe.
Don’t feel you are limited in this recipe at all. You can use whatever ground meat you prefer, as well as any vegetable. I’ve tried this with green bell peppers, you could also try small bits of carrot, frozen okra, or maybe even edamame? The casserole has a very mild flavor that would complement nearly anything.
Creamy Pea Casserole
- 1 cup uncooked rice
- Olive oil
- 1 diced onion (or as much as you like)
- 1 pound ground meat (beef, chicken, pork, turkey)
- Garlic powder, oregano, salt and pepper (to your taste)
- 1 [8 oz] can tomato sauce
- 1 cup chicken stock
- 1 cup frozen peas
- 1-2 cups shredded cheese
- 1 cup plain Greek yogurt
- Start cooking rice according to directions.
- Preheat oven to 350.
- Heat olive oil in a large oven-safe skillet.
- Cook the onion for a minute until soft, add ground meat, and season with garlic powder, oregano, salt and pepper.
- Cook ground meat until mostly browned.
- Stir in tomato sauce, chicken stock, peas and rice. Sprinkle with half the cheese and stir in. Let simmer for a few minutes to combine.
- Bake in oven for 15 minutes.
- After 15 minutes, spread remaining cheese and Greek yogurt on top of casserole. You can mix them together or just spread the yogurt on top of sprinkled cheese.
- Bake for an additional 15 minutes.
Voila! It’s not the prettiest dish, but definitely delicious. Let me know in the comments if you tried it.