Scalloped Onions and Peas Recipe

5 2
Scalloped Onions and Peas Recipe
Scalloped Onions and Peas Recipe photo by Taste of Home
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Scalloped Onions and Peas Recipe

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5 2
Publisher Photo
With tasty peas and onions smothered in a creamy sauce, this irresistible side dish gets passed around until the bowl is empty. We especially like the crunch of the almonds. -Denise Goedeken, Platte Center, Nebraska
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1-1/2 cups milk
  • 1 teaspoon Worcestershire sauce
  • 3 jars (15 ounces each) white onions, drained
  • 1 package (10 ounces) frozen peas
  • 1/2 cup sliced blanched almonds
  • 3 tablespoons grated Parmesan cheese
  • Paprika

Directions

In a saucepan over medium heat, melt the butter. Stir in flour, mustard and salt; cook and stir until bubbly. Stir in milk and Worcestershire sauce; cook and stir until thickened, about 2 minutes. Gently stir in onions, peas and almonds. Pour into an ungreased 2-qt. baking dish. Sprinkle with Parmesan and paprika. Cover and bake at 350° for 30 minutes. Yield: 8-10 servings.
Originally published as Scalloped Onions and Peas in Taste of Home October/November 1996, p31

Nutritional Facts

3/4 cup: 153 calories, 9g fat (4g saturated fat), 18mg cholesterol, 255mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 5g protein.

  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1-1/2 cups milk
  • 1 teaspoon Worcestershire sauce
  • 3 jars (15 ounces each) white onions, drained
  • 1 package (10 ounces) frozen peas
  • 1/2 cup sliced blanched almonds
  • 3 tablespoons grated Parmesan cheese
  • Paprika
  1. In a saucepan over medium heat, melt the butter. Stir in flour, mustard and salt; cook and stir until bubbly. Stir in milk and Worcestershire sauce; cook and stir until thickened, about 2 minutes. Gently stir in onions, peas and almonds. Pour into an ungreased 2-qt. baking dish. Sprinkle with Parmesan and paprika. Cover and bake at 350° for 30 minutes. Yield: 8-10 servings.
Originally published as Scalloped Onions and Peas in Taste of Home October/November 1996, p31

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