1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar-sized casserole dish.
2. Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for about 4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. This step builds a simple but essential flavor base—don’t skip it!
3. In a large mixing bowl, combine the thawed green peas, sautéed onions and garlic, shredded cheese, sour cream, mayonnaise, salt, pepper, and paprika. Stir until everything is evenly mixed. The mixture should be creamy but still hold its shape.
4. Transfer the pea mixture into the prepared baking dish and spread it out evenly.
5. In a small bowl, mix together the crushed crackers or breadcrumbs with the melted butter. Sprinkle this mixture evenly over the casserole for a golden, crispy topping. If you’re skipping the topping, that’s perfectly fine too—this dish is just as delicious without it.
6. Bake uncovered for 25-30 minutes, or until the casserole is bubbly around the edges and the top is golden brown. You’ll see the cheese bubbling—that’s your cue!
7. Remove from the oven and let it sit for 5 minutes before serving. This resting time helps the casserole set up nicely and makes it easier to portion.

I remember a particular Wednesday dinner during college when I whipped this up for a group of friends after a long day of classes. The ease of assembly and the comfort it brought to the table made it an instant favorite. It’s not fancy, but it’s honest and satisfying—exactly what I aim for in my weeknight meals.