Creamed Sweet Pea Casserole

Creamed Sweet Pea Casserole served

You know how Thanksgiving is more about the sides than the turkey?  Well, this is one dish you are going to want as part of the feast.

Creamed Sweet Pea Casserole is similar to green bean casserole, only it has a creamy, homemade sauce.  And it’s chock full of sweet peas.  Specifically, Libby’s Sweet Peas. (Don’t miss the Cansgiving Sweepstakes below!)

I love simple, frugal recipes like this one.  It rings in at about .60 cents per serving.  It’s easy to put together and there’s a good chance you have all the ingredients in your pantry.

Here’s what you’ll need to make Creamed Sweet Pea Casserole:

Creamed Sweet Pea Casserole ingredients

The steps are as easy as making white sauce with chicken broth as the base.  Sour cream gets stirred into the sauce, making it extra creamy.

Fold the sweet peas into the sauce.

Creamed Sweet Pea Casserole assemble

All of this deliciousness gets poured into a greased casserole dish.  Finally, sprinkle french fried onions on top.  They give great flavor to the peas and crunch to every bite.

Creamed Sweet Pea Casserole

Serves: 8 servings

  • 1½ Tbs. butter
  • 1½ Tbs. flour
  • 1 cup chicken broth
  • ½ cup sour cream
  • ⅛ tsp. onion powder
  • salt and pepper, to taste
  • 2 cans Libby's Sweet Peas, drained
  • 2.8 oz french fried onions
  1. In a large skillet, melt the butter.
  2. Stir in the flour to form a paste and cook for 1 minute.
  3. Whisk in the chicken broth, cooking over medium heat until the sauce comes to a boil and begins to thicken.
  4. Remove from heat and stir in sour cream, onion powder, salt and pepper.
  5. Fold in the peas.
  6. Pour into greased casserole dish.
  7. Top with french fried onions.
  8. Bake at 350 for 20-30 minutes, till hot and bubbly.

Cansgiving Sweepstakes

Libby’s is giving away 10 $350 electronic gift cards!  You can have a chance to win by posting a photo of what you are thankful for on Twitter, Instagram or Libby’s Facebook page using the hashtag #Cansgiving.  Find more information and all the details by going here.

Disclosure: Libby’s has supplied me with product and compensated me for my time, however all opinions are my own.


Pumpkin Spice Eclair Cake w/Chocolate Frosting {No Bake}

Eclair Cake is one of those desserts I see often at potlucks, family gatherings, and is a personal favorite of mine. If you are not familiar, it’s a no bake dessert that is made up of just a few simple ingredients: graham crackers, vanilla pudding, cool whip, and usually chocolate frosting (but I’ve also seen it with chocolate pudding on top).

Pumpkin Eclair Cake top

I decided to make this dessert for a church dinner, and as I was getting my supplies from the grocery store, I spied this…

pumpkin spice pudding

HOLD THE PHONE! Pumpkin Spice pudding?! I immediately scooped up several packages, and then the idea of substituting the pumpkin spice pudding for the vanilla pudding, and using cinnamon graham crackers instead of regular in the eclair cake came to me. It sounded seasonal and delicious…and it was!

Pumpkin Eclair Cake IngredientsI realized too late that the milk was left out of the picture, but I used skim. You could use any kind you like, and I don’t see any reason why you couldn’t use almond, soy, etc., but I’ve never tried it.

Pumpkin Eclair Cake CollageAs I mentioned, I made this to take to church, so I couldn’t get a picture of the inside of the cake after I made it. However, I assumed I would be able to quickly (and discreetly) take a phone pic after people started cutting into it. Well, that didn’t go according to plan. When I got to the dessert table, it was gone! Only some crumbs of frosting remained, and someone even came along and licked the spoon before taking it to the kitchen :-) Luckily, I had snagged a few bites from one of my children’s plates, so I can attest that it was very tasty.

I usually make this in a 9 x 13 pan, but on this occasion, I made 2 8 x 8’s  – one pumpkin spice and one regular eclair cake. (The regular cake was also eaten before I got to the dessert table!) The following recipe is for the 9 x 13 size.

Pumpkin Spice Eclair Cake with Chocolate Frosting
  • 1 box Cinnamon Graham Crackers (you will have some leftover)
  • 2 boxes Instant Pumpkin Spice Pudding mix
  • 3 cups milk
  • 1 container Cool Whip
  • ½ tsp. cinnamon (optional)
  • ¼ tsp. allspice (optional)
For Frosting -
  • 1 cup sugar
  • ⅓ cup unsweetened cocoa
  • ¼ cup milk
  • ¼ cup butter
  • 1 teaspoon vanilla
  1. Mix 2 boxes of instant pudding with 3 cups milk. Stir until it begins to thicken.
  2. Fold in container of Cool Whip.
  3. Line a 9 x 13 pan with single layer of graham crackers.
  4. Spread ⅓ of pudding mixture on top of crackers.
  5. Place another layer of graham crackers on top of pudding.
  6. Repeat layers, ending with pudding mixture.
  7. Place in refrigerator to chill while making frosting*
For the Frosting
  1. Mix sugar, cocoa and milk in a medium size pot.
  2. Bring to a boil over medium heat - stirring the entire time with a wooden spoon.
  3. Boil for one minute (still stirring!)
  4. Remove from heat and add butter and vanilla.
  5. Mix until it just starts to thicken - don't let it thicken too much or it is difficult to spread over cake. Pour over pudding layer of cake. Icing will 'set' on cake.
Time Saving Tip - If you do not want to make homemade icing/frosting, you can take a store-bought can of frosting, heat in the microwave, and pour over cake.
  1. Allow cake to chill in refrigerator for about 4 hours or overnight before serving so the graham crackers can soften and create a cake like texture.

I like to divide my pudding into thirds when layering my eclair cake, but if you want a thicker pudding layer, you can just divide it in half, ending with graham crackers on top. I’ve made it both ways, I just prefer a thinner pudding layer. It’s an easy dessert that always goes over well! What do you like to bring to potluck/cover dish dinners?

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta

Loaded Cheesy Potato Casserole

The credit for this recipe goes entirely to my sister.  She knows how to kick things up a notch or three.

This variation on Hashbrown Casserole includes peppers, bacon, extra sour cream and french fried onions on top.  It may not win any nutrition awards, but I guarantee if you take it to a potluck your dish will come home empty.

Here’s what you’ll need (add a container of french fried onion topping that didn’t make it into the photo):   [Read more…]

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