1. Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish to keep your casserole from sticking and to add that extra bit of flavor.
2. In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft—about 5 minutes. This step brings out the sweetness in the onions, much like Mama Lu’s slow-simmered pot roasts.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant. Garlic is one of those little touches that makes all the difference.
4. Sprinkle the flour over the butter and onion mixture, stirring constantly to form a roux. Cook for about 2 minutes, until the raw flour smell disappears and the mixture looks smooth and bubbly.
5. Gradually whisk in the milk, ensuring no lumps form. Keep stirring until the sauce thickens – this usually takes about 4-5 minutes. You’re aiming for a creamy, velvety consistency that will cling beautifully to the peas.
6. Remove the saucepan from heat, then stir in the sour cream, half of the shredded cheddar cheese, salt, pepper, and smoked paprika or cayenne if using. This is where the magic happens — the sauce turns rich and tangy, just like the comforting dishes from my childhood.
7. Fold in the green peas, making sure they’re evenly coated in the cheesy sauce. If you’re using fresh peas, they’ll add a lovely pop of texture; if frozen, they’ll bring a gentle sweetness.
8. Pour the mixture into your prepared baking dish, smoothing the top with a spatula.
9. Sprinkle the remaining cheddar cheese and the crushed crackers or breadcrumbs evenly over the top for a golden, crunchy crust that’s just like Mama Lu’s skillet cornbread crust — irresistible.
10. Bake uncovered for 20-25 minutes, or until the top is bubbly and golden brown. You’ll know it’s done when you see those little golden bubbles along the edges and the cheese is perfectly melted.
11. Let the casserole rest for about 5 minutes before serving — this pause helps the flavors settle and makes it easier to scoop out hearty portions.

One thing I learned from Mama Lu was that good food takes patience. Rushing this step would be like skipping the stories told on the porch — it just wouldn’t feel right.