Creamed Peas and Onions

Creamed Peas and Onions

Sharon 0

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

Ingredients 25 m {{adjustedServings}} servings 170 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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 47

  1. 54 Ratings


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.


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!


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.