Best Cheesy Peas Recipes

CHEESY GNOCCHI CASSEROLE WITH HAM AND PEAS

Steps:

• Preheat the broiler to high heat.
• Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
• Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.

CHEESY CAULIFLOWER WITH PEAS

Steps:

• In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

CHEESY RICE, MUSHROOMS AND PEAS

Steps:

• Combine all ingredients in 1 1/2 quart casserole dish and bake at 350 for 20 minutes.

CHEESY RICE WITH PEAS

Steps:

• In a large bowl, combine all the ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Stir before serving.

ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
• Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.

CHEESY PEAS

Steps:

• Combine the butter, thyme, rosemary, milk, and Cheddar cheese in a saucepan. Bring to a simmer over medium-high heat and stir in the peas. Reduce heat to medium-low, and simmer, stirring until the cheese has melted and the sauce is hot, about 3 minutes.

CHEESY PENNE PASTA WITH PEAS

Steps:

• 1. Cook pasta according to directions on box, adding the peas during the last 3-5 minutes of cooking.
• 2. Drain pasta and peas.
• 3. Return pasta and peas to cooking pot and add the butter, milk, and cheeses. Stir over low heat until cheese is melted.

CHEESY SPäTZLE WITH MUSHROOMS AND PEAS

Steps:

• Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks and 4 whole eggs, along with a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and add nutmeg to the eggs, then flour. Start mixing on slow, then on medium-high until combined, 20 seconds. Check the consistency and add water to thin, a tablespoon at a time; continue mixing until the dough is smooth and thick. Switch to a whisk attachment, then turn to high to continue to smooth out the lumps while creating viscosity in the dough, 1 more minute. When you're done, the dough should be the consistency of thick pancake batter.
• Prepare an ice bath in a large bowl. Set aside. To the boiling water, add a large pinch salt and a tablespoon of grapeseed oil. Set the spätzle-maker on top of the pot and add two ladles of batter; push the batter through into the water. Once the water begins boiling again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute. When the spätzle is floating on the water and fluffy, remove to the ice bath to stop the cooking. Once cool (about a minute), use a spider strainer to remove from the ice bath. Place in a bowl and stir in a ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 3 cups.)
• Assemble dish: Heat a medium skillet over high heat. Add ½ tablespoon oil. Mince the shallot and add to the pan. Trim mushroom stems, slice mushrooms in half and add to the shallots, followed by peas, a pinch of salt, a few grinds of pepper, and another pinch of nutmeg. Stir and saute 30 seconds. Add lemon juice, water, crème fraîche, and 2 cups spätzle. Bring to a simmer so the water evaporates and the crème fraîche coats the spätzle and vegetables, 30 seconds. Add cheese; stir to melt and incorporate into the dish, 1 minute more. Meanwhile, finely chop the chives and add to the dish. Stir or toss to combine. Taste to adjust seasoning, and add more salt and pepper if necessary. Remove from heat and serve immediately.

BLACK-EYED PEAS AND SPINACH OVER CHEESY GRITS

Steps:

• Bring the milk and water to a boil. Add polenta and cook to package directions (mine calls for 5 minutes, stirring constantly). Add cheese, and stir until melted.
• Heat the oil in a large skillet. Cook the onion until browned, add spinach. Cook until wilted.
• Add drained and rinsed black-eyed peas to the pan. Heat through. Season to taste.
• Serve over cheesy grits.

CHEESY TUNA, RICE AND PEAS

Steps:

• Dissolove bouillon in water in small saucepan.
• Add peas and bring to a boil.
• Add the soup, stir until smooth.
• Add the tuna and bring to a boil again.
• Stir in rice, cover, remove from heat and let stand 5 minutes.

CHEESY ITALIAN SHELLS AND PEAS

Steps:

• Brown ground beef in 10-inch skillet; drain.
• Stir in uncooked pasta and sauce mix (from Hamburger Helper box), milk and hot water. Heat to boiling, stirring occasionally. Reduce heat; stir in peas. Cover and simmer 20 to 25 minutes or until pasta is tender.
• Remove from heat (sauce will thicken as it stands).

CHEESY KIELBASA AND PEAS SKILLET

Steps:

• Combine soup, water, and butter or margarine in a large skillet over high heat and bring to a boil.
• Add rice and kielbasa; cover, reduce heat, and simmer for 10 minutes.
• Stir in mushrooms and peas, recover and simmer for 15 minutes or until rice is tender.
• Remove from heat and sprinkle with cheese, cover and let sit 5 minutes. Stir before serving.

BLACK EYED PEAS WITH SMOKY COLLARDS AND CHEESY GRITS

Steps:

• If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.
• In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.
• In a large stockpot, bring the broth, liquid smoke, tamari sauce, and garlic to a boil. Add the collard greens, stir throughly using tongs, lid the pot and cook on med-low for between 10-15 minutes. Stir the greens at least twice while they cook down and become tender. Their color will darken a bit too. Add the apple cider vinegar and pinch of red pepper flakes. Taste for seasoning adjustment (add salt if needed).
• In a medium saucepot bring water and salt to a boil. Turn down to low and whisk in the grits. Stir in the nutritional yeast. Cook on low, covered, for 5 minutes. Adjust seasoning to taste. (if using cheese, stir in the cheese after cooking for 5 minutes). Grits can dry out pretty quick, so if you need, add a TBS of water at a time and stir in after they're done cooking.
• To an individual serving bowl, add the peas, greens and grits arranged separately. Serve with jalapeños and/or tabasco and plenty of BBQ sauce for slathering
• Store in individual lidded containers, refrigerated for up to two days.

CHEESY BAKED ORZO WITH BACON & PEAS RECIPE - (4.1/5)

Steps:

• Heat oven to 400 degrees. Heat a large skillet over medium heat. Add bacon; cook 8 minutes, until crispy. Remove to a plate with a slotted spoon. Pour off all but 3 tablespoons of the bacon fat. Stir in garlic; cook 1 minute. Whisk in flour; cook 1 minute. Whisk in milk, bring to a simmer and cook 5 minutes. Stir in Gruyere, salt and pepper until smooth. Set aside. Meanwhile, bring a large pot of salted water to a boil. Add orzo; cook 2 minutes less than package directions. Drain. Stir into sauce with peas and cooked bacon. Transfer orzo to a 2-quart baking dish. Top with Parmesan. Bake at 400 degrees for 20 minutes, until bubbling and lightly browned.

CHEESY PEAS

Steps:

• Bring a small saucepan filled with water to a boil, add salt and return to a boil. Add peas and cook until tender, about 2 minutes. Drain, reserving 4 tablespoons cooking water.
• Return peas to saucepan with reserved water and place over medium heat. Add butter and stir until combined. Add cheese and continue to stir until butter and cheese have melted and evenly coat peas. Add more of the reserved cooking water if necessary.
• Season peas with lemon juice and white pepper. Ganish with mint and serve immediately.

CHEESY MAC WITH SNOW PEAS & TOMATOES

Steps:

• Cook Macaroni in large saucepan as directed on package, adding snow peas to the boiling water for the last 2 min.; drain. Return macaroni mixture to saucepan.
• Add margarine, milk and Cheese Sauce Mix; mix well.
• Stir in remaining ingredients.

CHEESY RICE WITH PEAS

Steps:

• In a bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 20 minutes or until heated through. Stir before serving.