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.