Peas & Mushrooms Au Gratin–Printable Version

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Peas & Mushrooms Au Gratin


-2 tablespoons butter/margarine

-1 yellow onion, diced

-1/2 teaspoon cayenne or black pepper

-1 teaspoon garlic powder

-1 chicken boullion cube

-2 tablespoons all-purpose flour

-2 cups whole milk

-2 cups frozen peas

-1 (4-ounce) can mushroom pieces & stems, drained

-1 cup shredded colby cheese, divided in half

-1/2 cup fine bread crumbs (or crushed cracker crumbs)


Preheat oven to 400 degrees. Begin by melting 2 tablespoons butter in a large skillet over medium heat. Dice a yellow onion and add to the pan; saute until tender.

Add in 1/2 teaspoon cayenne (or black) pepper, 1 teaspoon garlic powder, and 1 chicken boullion cube (or substitute salt if you don’t have any boullion). While there is still some excess butter in the pan, stir in 2 tablespoons all-purpose flour until onion sauce is slightly thickened.

Pour 2 cups milk into the pan and stir frequently to avoid scorching or sticking. Continue to heat over medium burner until mixture begins to simmer.

Stir in 2 cups frozen peas and 1 small can mushroom pieces & stems (drained); return to simmer and cook until peas are thoroughly heated but not mushy. Gradually sprinkle in 1/2 cup shredded colby cheese; stir until melted. Turn off heat.

Transfer mixture to a small baking dish. Sprinkle additional 1/2 cup shredded cheese over top of mixture. Top with 1/2 cup fine bread crumbs (or crushed crackers would work instead).

Bake uncovered 10-15 minutes, depending on size & depth of baking dish. Remove from oven when mixture is bubbling around the edges. Serve immediately.


One Response to “Peas & Mushrooms Au Gratin–Printable Version”


  1. Armistice Day Recipe: Give “Peas” a Chance (Peas & Mushrooms Au Gratin) « The Red Kitchen Project - November 12, 2009

    […] Vegetarian by Gracie For a printable version of this recipe and complete ingredients listing, click here. You won't have to convince anyone to eat their peas with this […]

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