Dad’s Creamed Peas & Pearl Onions

Name: Dad's Creamed Peas & Pearl Onions
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 5 cups frozen peas (about 20 ounces), thawed and drained; 2 cups frozen pearl onions (about 9 ounces), thawed and drained; 2 celery ribs, finely chopped; 3/4 cup chicken broth; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon dried thyme; 1/2 cup sour cream; 10 bacon strips, cooked and crumbled; 3/4 cup salted cashews

When I was growing up, it was a family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad would not be a happy camper if he didn't see this dish on the table. It was his favorite! I made the dish for my own family while our kids were growing up; my daughter now makes this dish for her family. —Nancy Heishman, Las Vegas, Nevada

Ingredients

5 cups frozen peas (about 20 ounces), thawed and drained
2 cups frozen pearl onions (about 9 ounces), thawed and drained
2 celery ribs, finely chopped
3/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 cup sour cream
10 bacon strips, cooked and crumbled
3/4 cup salted cashews

Directions

In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

Nutrition Facts

3/4 cup: 322 calories, 18g fat (6g saturated fat), 19mg cholesterol, 783mg sodium, 26g carbohydrate (10g sugars, 7g fiber), 14g protein.

Originally published as Dads Creamed Peas With Pearl Onions in Taste of Home Christmas Annual 2018

Reviews

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April F

Nov 26, 2018

This recipe is so delicious! I made this for a Memorial Day cookout, and there was almost nothing left of it after everyone ate their fill. The only trouble I had was finding the frozen pearl onions, but wow are they delicious. It was worth heading to a second store to find them. I highly recommend this and am planning to make it again.