Best 8 Corn And Pea Casserole Recipes

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In the realm of comforting and wholesome side dishes, the Corn and Pea Casserole reigns supreme. This classic casserole brings together the vibrant sweetness of corn and the delicate crunch of peas, enveloped in a creamy and flavorful sauce. Its versatility makes it a welcome addition to any weeknight dinner spread, holiday feast, or potluck gathering. This exceptional dish can be prepared using fresh, frozen, or canned vegetables, catering to your convenience and availability. Whether you prefer a classic rendition or a modernized twist, the Corn and Pea Casserole has something for everyone. From traditional recipes featuring simple yet delightful ingredients to more adventurous variations incorporating unique flavors and textures, this article presents a collection of recipes that cater to diverse tastes and preferences. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones savoring every bite of this timeless casserole.

Here are our top 8 tried and tested recipes!

CREAMED CORN WITH PEAS



Creamed Corn with Peas image

I created this recipe for Thanksgiving dinner last year. It's very much a comfort food. My family loved the blending of the sweetness of corn with the earthiness of wild mushrooms. -Tana Whitton, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1-1/3 cups frozen corn, thawed
1/3 cup sliced fresh mushrooms
4 teaspoons thinly sliced green onion
2 tablespoons plus 1-1/2 teaspoons butter
4 teaspoons all-purpose flour
1/2 cup chicken broth
1/3 cup heavy whipping cream
Dash each salt and pepper
1/3 cup frozen peas, thawed
2 tablespoons shredded Parmesan cheese

Steps:

  • In a small skillet, saute the corn, mushrooms and onion in butter until mushrooms are tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add the cream, salt and pepper; stir in peas and cheese.

Nutrition Facts : Calories 430 calories, Fat 32g fat (19g saturated fat), Cholesterol 98mg cholesterol, Sodium 571mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

CREAMY TUNA CASSEROLE WITH PASTA PEAS AND CORN



Creamy Tuna Casserole with Pasta Peas and Corn image

This is a more high end version of tuna noodle casserole. I sometimes add mushrooms too.

Provided by barbara lentz

Categories     Casseroles

Time 40m

Number Of Ingredients 17

1 c fine breadcrumbs
2 Tbsp melted butter
1/2 c grated parmesan cheese
1 large onion diced
4 clove garlic minced
6 Tbsp butter
4 Tbsp flour
2 c milk
zest of 1 lemon
pinch of freshly grated nutmeg
3/4 c heavy cream
16 oz box fusilli pasta
2 small can tuna drained
1 1/2 c each frozen peas and corn
2 Tbsp fresh squeezed lemon juice
1/3 c freshly chopped parsley
salt and pepper to taste

Steps:

  • 1. mix the breadcrumb, parmesan cheese and melted butter together. Place in a pie pan and place in 300 degree oven to brown. Stirring a couple of times. Set aside.
  • 2. Cook the pasta in boiling salted water until al dente drain reserving pasta water.
  • 3. Add butter to large saucepan. Stir in onions, and garlic cook until softened. Stir in flour. Cook 1 minute. Slowly stir in the milk. Cook until thickened. Add the heavy cream, nutmeg, and lemon zest. Cook until creamy adding pasta water if too thick. Stir in peas and corn. Cook 2 minutes. Stir in tuna and noodles adding more water if neccessary. Add lemon juice season with salt and pepper to taste. Top with parsley. Sprinkle the breadcrumbs on the bottom or top of casserole when serving.

DEEP DISH PEA AND VEGETABLE CASSEROLE



Deep Dish Pea and Vegetable Casserole image

A creamy deep-dish casserole featuring everyone's favorite: PEAS! Don't be afraid of these little green morsels of goodness. And consider this one for a change-up this Thanksgiving instead of the same-old same-old green bean and soggy deep-fried onion casserole.

Provided by Terry E.

Categories     Side Dish     Vegetables     Green Peas

Time 1h

Yield 10

Number Of Ingredients 14

1 cup chopped cauliflower
1 cup sliced carrots
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 pound frozen peas, thawed
1 onion, chopped
1 cup green beans
½ cup chopped green bell pepper
1 tablespoon chopped garlic
2 cups shredded Cheddar cheese, divided

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
  • Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 14.9 g, Cholesterol 29.5 mg, Fat 10.8 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 512.2 mg, Sugar 6.1 g

SWEET PEA & CORN CASSEROLE



Sweet Pea & Corn Casserole image

A great vegetarian side dish to compliment any meal and oh so easy to throw together in a pinch using ingredients you probably already have in your pantry.

Provided by DZ_USA

Categories     Corn

Time 35m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 6

1 (15 ounce) can sweet peas
1 (15 ounce) can whole kernel corn
1 (2 ounce) jar pimentos (optional for color mostly)
1/2 medium onion, chopped
1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
1 cup cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Drain canned vegetables.
  • Pour all ingredients into a casserole dish with the exception of the grated cheese.
  • Top casserole with the grated cheese.
  • Bake for 20-25 minutes or until hot and bubbly.

Nutrition Facts : Calories 245.4, Fat 10.5, SaturatedFat 4.9, Cholesterol 19.8, Sodium 741.1, Carbohydrate 29.3, Fiber 5.5, Sugar 7.4, Protein 11.6

PEAS AND CORN



Peas and Corn image

Peas and corn is a simple yet elegant side dish that is beautiful and nutritious. It is made with butter, garlic salt, and thyme leaves in the microwave.

Provided by Linda Larsen

Categories     Side Dish

Time 14m

Yield 4

Number Of Ingredients 5

2 cups frozen baby peas
2 cups white and gold frozen corn
2 tablespoons butter
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme leaves

Steps:

  • Place the peas and corn in a microwave safe casserole dish. Sprinkle the vegetables with 1/4 cup water.
  • Cover the casserole with plastic wrap or the lid, pull back one corner to vent, and microwave the vegetables on high for 6 minutes. Stir the vegetables gently. Then microwave the peas and corn, uncovered, for 2 minutes longer.
  • Drain the vegetables well and return them to the casserole dish. Add the butter and seasonings to the vegetables. Stir gently, then microwave, uncovered, for one minute longer, or until the butter is melted and the vegetables are hot. Let stand for 2 minutes on a solid surface so the heat distributes evenly, stir gently, and serve immediately.

Nutrition Facts : Calories 200 kcal, Carbohydrate 32 g, Cholesterol 15 mg, Fiber 7 g, Protein 7 g, SaturatedFat 4 g, Sodium 250 mg, Sugar 8 g, Fat 7 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

CORN AND PEA CASSEROLE



Corn and Pea Casserole image

My family loves this side dish to go along with holiday dinners, ham, turkey or lamb. It goes with everything.

Provided by Donna Mitchell

Categories     Side Casseroles

Time 55m

Number Of Ingredients 8

1 large onion, diced fine
3 celery stalks, diced fine
1/2 stick butter
2 pkgs frozen whole kerrnel corn, thawed
2 pkgs frozen early peas, thawed
8 oz cream cheese, fat-free
8 oz sour cream, fat-free
salt and pepper, to taste

Steps:

  • 1. In an electric skillet, saute onions and celery in butter until tender and starting to turn brown. Add corn and peas mix well and heat together for 10 minutes on low. Add cream cheese and sour cream, stir until well blended. Add salt and pepper to taste. Pour into a 2 qt casserole dish (oven safe) and bake at 350 degrees for 30 minutes.

CORN AND PEAS



Corn and Peas image

Make and share this Corn and Peas recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Corn

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 6

4 cups frozen peas
2 cups frozen corn
4 tablespoons butter
salt
pepper
water, as required

Steps:

  • Put the first five ingredients in a pan.
  • Add water to barely cover these veggies.
  • Bring to a boil.
  • Cover and cook on medium flame for 15 minutes.
  • Serve warm with rotis(Indian flatbreads).
  • Enjoy!

PEAS AND CORN WITH THYME BUTTER



Peas and Corn with Thyme Butter image

Convenient frozen veggies are spruced up with crisp bacon in this 20-minute side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 6

3 slices bacon, cut into 1/2-inch pieces
2 cups frozen baby sweet peas (from 12-oz bag)
2 cups frozen extra sweet corn (from 12-oz bag)
2 tablespoons water
1/4 to 1/2 teaspoon dried thyme leaves
2 tablespoons butter or margarine

Steps:

  • In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
  • Add peas, corn and water to bacon drippings in skillet. Cover; cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender and water has evaporated.
  • Stir in thyme and butter until vegetables are coated. Spoon into serving bowl. Sprinkle with bacon.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 220 mg, Sugar 4 g, TransFat 0 g

Tips:

  • For a sweeter casserole, use fresh corn kernels. If using frozen corn, thaw it completely before adding it to the casserole.
  • To add a pop of color and flavor, use a combination of different colored bell peppers.
  • If you don't have cream of celery soup, you can make your own by blending together 1/2 cup of chopped celery, 1/2 cup of milk, and 1/2 cup of chicken broth.
  • For a cheesy casserole, add 1/2 cup of shredded cheddar cheese to the casserole before baking.
  • Serve the casserole hot with a side of salad or bread.

Conclusion:

Corn and pea casserole is a classic side dish that is perfect for potlucks, holiday dinners, or weeknight meals. It is easy to make and can be customized to your liking. With its creamy, cheesy, and flavorful sauce, corn and pea casserole is sure to be a hit with everyone at the table.

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