Sweet Pea Casserole

(Adapted from Free Betty Crocker Emails)


9 ounces sweet peas (frozen)
¼ cup of butter
Black Pepper
4 pats (slices) of butter
½ cup of chopped onions
2 teaspoons of garlic (Great Value Minced Garlic in Oil from Wal-Mart)
10 mushrooms
2 tablespoons flour
1 cup milk
½ cup heavy cream
1 cup grated cheddar cheese
½ of a large onion cut into rings (Peel the onion, cut off both ends. Make slices of the onion with the ends pointing to the left and right of you. Push out the rings.)


Put the peas in a medium pot with just enough water to cover them. Add the ¼ cup of butter; salt and pepper the peas to taste; add enough paprika to make the water light red. Bring to a boil on high then cut back to the 3 (Medium) mark. Let them cook until they are not hard, usually about 15 minutes. Use 2 of the pats of butter to sauté the garlic and chopped onions, and then add them to the peas. Chop the mushrooms and add them to the peas also. After the peas are parboiled and warm but not hot, dip out almost all the water out of the peas and add the milk, cream, cheese, and flour. Pour all of it into a large casserole dish and stir. Bake at 350 for 20 minutes or until the casserole forms a crust. Sauté the onion rings in the remaining butter and garnish the top of the casserole with them.

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