This can be prepared ahead and refrigerated. Add the bread crumb topping at the last minute and add 5 minutes to the baking time. Make sure it is hot all the way through.


  • 1 1/2 pounds (about 24) small boiling onions*
  • 2 cups fresh or frozen peas
  • 1/4 cup butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon dry mustard
  • 2 cups milk, scalded
  • 1 cup buttered bread crumbs


Put onions in saucepan with 1 teaspoon salt and 1 cup water for 15 - 20 minutes or until tender. (These days I use frozen pearl onions.) Add frozen peas for the last 2 minutes of cooking. Drain. Melt butter, blend in flour, salt, pepper and mustard. Add milk and cook, stirring constantly, until thick and smooth. Taste for seasoning, adding more salt and pepper, if needed. Add onions and peas and turn mixture into a buttered casserole. Top with buttered bread crumbs and bake at 350 degrees for 20 minutes, or until hot and bubbly and bread crumbs have browned.

Serves about 10 people for a holidy dinner.

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Submitted 6/13/05.
Source: Old Family Recipe
Submitted By: Joy Bowers
Creamed Peas and Onions