A delightful twist on the classic baked peas casserole, featuring a creamy and cheesy texture with a crispy topping.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the frozen peas, cream of mushroom soup, and half of the grated swiss cheese.
Mix thoroughly to ensure the peas are evenly coated.
Transfer the mixture into a casserole dish, spreading it out evenly.
Use a spatula to smooth the top for even baking.
Sprinkle the remaining grated swiss cheese over the top of the mixture.
Ensure the cheese covers the surface for a uniform cheesy layer.
In a small bowl, mix the bread crumbs with the melted butter until combined.
The butter helps the breadcrumbs brown nicely.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Distribute evenly for a consistent crispy topping.
Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbly.
If the top browns too quickly, cover loosely with aluminum foil.
Remove from the oven and let it cool for a few minutes before serving.
Allowing it to cool slightly makes serving easier and safer.
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