This Sugar Snap Pea Casserole is a modern take on the classic green bean casserole that my mother has been serving at Thanksgiving for decades. I prefer the sugar snap peas because they retain their crispiness and have a fresher taste.
Sugar Snap Peas are the new kale. Did you know that according to Pinterest’s annual report, searches for Sugar Snap Peas are up 273%?! I had lukewarm feelings on the kale and cauliflower trends, but I love sugar snap peas. This is a trend that I am happy to endorse.
I knew that I wanted to add a sugar snap pea dish to our Thanksgiving menu, and after some brainstorming with my sister, I landed on two recipes highlighting the vegetable. This Snap Snap Pea Casserole is a classic green bean casserole recipe that just replaces the beans with sugar snap peas! It’s so easy, and I like how the sugar snap peas retain more of their fresh crunch.
You could opt to prepare this Thanksgiving casserole with a mix of green beans and sugar snap peas if you like.
To prepare this casserole you lightly sauté a pound of sugar snap peas. Then you prepare half a package of stuffing mix. The sugar snap peas and stuffing get mixed together with some sour cream, and then the casserole gets baked in the oven. The total preparation time is only 20 minutes, and you can make this a day ahead – just assemble, cover and refrigerate, and then bake just before serving.
Sugar snap peas look a lot like snow peas. The trick to telling them apart is that sugar snap peas are fatter and rounder, while snow peas are very flat.
This was Charles’s favorite dish at our pre-Thanksgiving celebration. I think the sign of a successful Thanksgiving is when everyone has a different favorite side dish.
How to make Sugar Snap Pea Casserole:
- 1 pound Sugar Snap Peas
- 3 tablespoons Butter
- half of a 12-ounce package of Pepperidge Farm Herbed Stuffing Mix
- 1/2 cup chopped White Onion
- 1 stalk of Celery
- 1 cup Chicken Broth
- 1 cup of Sour Cream (I used reduced fat)
I like to slice the ends off the sugar snap peas, I think they are a little tough. So I cut them off. Next heat 1 tablespoon of butter in a skillet over medium heat. Once the butter melts, add the sugar snap peas and season with salt. Toss the sugar snap peas in the butter and salt so that they are evenly coated. Let the sugar snap peas cook for 3 minutes, then pour into a large bowl.
Next melt the remaining butter in a medium sized pot over medium heat. Once the butter is hot, add the onion and celery. Sauté for 3-4 minutes, until slightly soft. Then add the broth and bring to a boil.
Once the broth boils, turn off the heat and stir in half of the stuffing mix.
Set 1/2 cup of the prepared stuffing aside to go on top of the casserole. Add the remaining stuffing and the sour cream to the bowl with the sugar snap peas. Stir to combine. Then pour into a buttered casserole dish.
Sprinkled the stuffing that you set aside on top.
Either cover and put in the fridge to bake later, or put right in the oven to cook for 30-40 minutes at 350 degrees.