Bread and Pea Casserole, a quick and tasty vegetarian main dish, perfect to serve as a single dish for an everyday dinner. It is nothing more than a variation of the spinach and potato pie, in a spring version.
The recipe is very quick and simple and involves the use of sandwich bread or pan bauletto and frozen peas. Of course, you can also use fresh ones if you prefer. I, for this recipe too, honestly didn’t feel like shelling pod by pod. Layers are alternated like a lasagna, adding plenty of cheese.
The result will be a tasty and cheesy main dish that will surely be enjoyed even by the little ones at home. Curious to find out how to prepare it? Then let’s go to the kitchen and prepare it together, because the bread and pea casserole will be ready in a click!
If you’re interested in other quick main dish recipes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 410.86 (Kcal)
- Carbohydrates 24.75 (g) of which sugars 7.16 (g)
- Proteins 23.50 (g)
- Fat 24.52 (g) of which saturated 5.42 (g)of which unsaturated 3.37 (g)
- Fibers 4.59 (g)
- Sodium 1,481.43 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz frozen peas
- garlic powder (to taste)
- 1.5 tbsp extra virgin olive oil
- 4 slices sandwich bread
- 2 eggs
- 2/3 cup milk
- 6 oz scamorza cheese
- 1 oz grated Parmesan cheese
- butter (as needed for the baking dish)
- salt (to taste)
- pepper (to taste)
Tools
- Skillet
- Skillet
- Cake Pan springform 8 inches
- Cutting Board
- Knife
- Bowl
Steps
First, cook the peas. Put the garlic powder, oil, and peas in the non-stick skillet. Season with salt and pepper and cook for 10 minutes with the lid on over low heat, stirring occasionally. Meanwhile, slice the scamorza cheese and set aside. In a bowl, mix the milk and eggs. Season with salt and pepper and stir.
Butter a 8-inch baking dish or pan and place the slices of bread at the bottom. Moisten with the milk and egg mixture and place the slices of scamorza cheese. Then add the peas and plenty of grated cheese. Continue like this to form another layer and finish with a generous sprinkle of pepper.
Bake the casserole in a preheated oven at 350°F with static function for 15 minutes and then with fan function for another 10 minutes. The bread and pea casserole is ready! Serve it immediately hot and cheesy.
Storage and Tips for Bread and Pea Casserole
The bread and pea casserole can be stored in the refrigerator for 2 or 3 days in a container with a lid.
FAQ Questions and Answers for Bread and Pea Casserole
What can I substitute for scamorza cheese?
You can substitute scamorza cheese with provolone, mozzarella, or another sliceable cheese.
