Creamed Peas and Onions Recipe -
Creamed Peas and Onions Recipe
  • READY IN 25 mins

Creamed Peas and Onions

Recipe by  

"This is a very old and simple recipe to make."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated.
  2. Over medium heat, stir in approximately 1/2 cup of milk at a time until thick.
  3. Add the peas and onions and cook until hot. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2003

This has been one of my family's favorite dishes for years with one variation. Try frying 4 slices of bacon until crisp. Drain and set aside. Make the light roux with 4T bacon drippings instead of the butter. Season with Creole seasoning to taste and crumble bacon into finished dish. There are never any leftovers and even pea-haters love this.

Most Helpful Critical Review
Apr 12, 2003

This was okay but I thought it would be better with canned or fresh peas. The thawed peas kind of have a thick, waxy skin. I think they're fine to use as an ingredient in a recipe but when it's the main ingredient, it's very noticeable. It might help if the peas were blanched or parboiled first instead of just thawed.

Sep 20, 2006

I was looking for a quick simple recipe for creamed peas, and found this. I used one can of peas and cut the ingredients in half for a speedy side dish and it still tasted yummy!

Nov 27, 2006

This was a hit at thanksgiving - my dad especially liked it. I think I added quite a bit of salt and pepper in the end, and that's all the flavoring this dish needed. Thanks! This one is easy and a keeper.

Apr 08, 2007

I was surprised at how fast and easy this was to make. I had never heard of creamed peas and onions before, but now I know! My husband, who swears he doesn't like peas seemed to enjoy it. I only had frozen peas, so I just added raw chopped onion with the peas. It worked out great and I will definitely make this again.

Jul 15, 2003

I needed a side dish for "Best Ever Chicken Casserole" tonight, and this recipe did the trick. I have fond memories of my grandma's creamed peas and this is darn close to the taste I remember. Don't forget to add a little salt and pepper. It's so good, you might think about having this for the main course next time. I like COSMOSCHNAUZ's suggestions and will try them next time.

Apr 29, 2012

When making this sauce I would suggest that you cook the butter and flour together - gently, you don't want it to brown but you do want to cook the flour. It should smell like pie crust cooking then add COLD milk for a smooth and velvety sauce. I add a pinch of nutmeg along with the salt and pepper, it makes a huge difference in flavor.

Jun 05, 2006

Quick and easy! Just like grandma used to make.


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  • Calories
  • 170 kcal
  • 8%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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