Scalloped Onions And Peas Recipes

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SCALLOPED ONIONS AND PEAS



Scalloped Onions and Peas image

With tasty peas and onions smothered in a creamy sauce, this irresistible side dish gets passed around until the bowl is empty. We especially like the crunch of the almonds. -Denise Goedeken, Platte Center, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1-1/2 cups milk
1 teaspoon Worcestershire sauce
3 jars (15 ounces each) white onions, drained
1 package (10 ounces) frozen peas
1/2 cup sliced blanched almonds
3 tablespoons grated Parmesan cheese
Paprika

Steps:

  • In a saucepan over medium heat, melt the butter. Stir in flour, mustard and salt; cook and stir until bubbly. Stir in milk and Worcestershire sauce; cook and stir until thickened, about 2 minutes. Gently stir in onions, peas and almonds. Pour into an ungreased 2-qt. baking dish. Sprinkle with Parmesan and paprika. Cover and bake at 350° for 30 minutes.

Nutrition Facts :

CREAMY SCALLOPED POTATOES WITH HAM AND PEAS



Creamy Scalloped Potatoes with Ham and Peas image

It only takes a handful of ingredients to make standard scalloped potatoes into a dish that's truly deluxe-creamy, cheesy and fully loaded. The rich flavor and meltingly tender texture in this recipe are thanks to the addition of heavy cream, so save your milk for cookies. Ham, peas and Cheddar make this dish hearty enough for a satisfying dinner or a filling potluck side. Betty Crocker™ scalloped potatoes make the whole dish easy to throw together; no need to slice up all those taters. Next time you need dinner or a side, stat, turn to this warming and luxurious twist on scalloped potatoes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 7

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
1 cup diced ham steak
1 cup frozen sweet peas
4 cups boiling water
1 cup heavy whipping cream
2 tablespoons thinly sliced fresh chives
1 cup shredded white Cheddar cheese (4 oz)

Steps:

  • Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, place both packages of potatoes and sauce mix (from scalloped potatoes boxes), the ham and frozen peas; pour boiling water and whipping cream over mixture, and stir. Stir in 1 tablespoon of the chives. Pour mixture into baking dish; spread evenly.
  • Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender. Let stand 5 minutes (sauce will thicken as it stands). Top with remaining 1 tablespoon chives.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 9 g, ServingSize About 3/4 Cup, Sodium 940 mg, Sugar 2 g, TransFat 0 g

POTATOES, PEAS & PEARL ONIONS



Potatoes, Peas & Pearl Onions image

A quick and easy but elegant side dish for all kinds of meat entrees, this delicious blend of potatoes, pearl onions and peas is a favorite with Priscilla Gilbert in Indian Harbour Beach, Florida.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 package (20 ounces) refrigerated red potato wedges
1/3 cup water
1-1/3 cups frozen pearl onions, thawed
3 tablespoons butter
2/3 cup heavy whipping cream
1/3 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2/3 cup frozen peas, thawed
3 tablespoons chopped green onions

Steps:

  • Place potatoes and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 8-10 minutes or until potatoes are tender; drain and set aside. , Meanwhile, in a large skillet, saute pearl onions in butter for 2 minutes. Add the cream, broth, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onions are tender. Stir in the peas, green onions and reserved potatoes; heat through.

Nutrition Facts : Calories 227 calories, Fat 16g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 514mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

PEAS AND PEARL ONIONS



Peas and Pearl Onions image

A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

10 ounces red pearl onions
Coarse salt
1/2 ounce (1 tablespoon) unsalted butter
2 tablespoons water
2 packages (10 ounces each) frozen petite green peas
1/2 cup small fresh mint leaves

Steps:

  • Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
  • Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

CREAMED PEAS AND ONIONS



Creamed Peas and Onions image

This is a very old and simple recipe to make.

Provided by Sharon

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 6

Number Of Ingredients 5

4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 (16 ounce) package frozen peas and onions, thawed
salt and pepper to taste

Steps:

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

Nutrition Facts : Calories 169.6 calories, Carbohydrate 16.9 g, Cholesterol 25.2 mg, Fat 9.2 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 125.2 mg, Sugar 2.9 g

CREAMED ONIONS AND PEAS



Creamed Onions and Peas image

This is a wonderful recipe I use which calls for fresh pearl onions and fresh or frozen peas. Quick and tasty!

Provided by STERASINSKI

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 6

Number Of Ingredients 8

1 ½ cups fresh pearl onions
2 cups fresh or frozen peas
1 cup heavy cream
1 tablespoon margarine or butter
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder

Steps:

  • Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends.
  • Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl.
  • Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.

Nutrition Facts : Calories 222 calories, Carbohydrate 15.4 g, Cholesterol 54.3 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 9.5 g, Sodium 198.2 mg, Sugar 4.6 g

SCALLOPED ONIONS, LEEKS, AND SHALLOTS



Scalloped Onions, Leeks, and Shallots image

Categories     Onion     Side     Bake     Thanksgiving     Cheddar     Leek     Shallot     Gourmet

Yield Serves 8

Number Of Ingredients 8

3 pounds onions, cut into 1/4-inch-thick slices
the white and pale green parts of 2 pounds (about 6) leeks, split lengthwise, washed well, and chopped
1/2 pound shallots, cut into 1/4-inch-thick slices
1/2 stick (1/4 cup) unsalted butter
1/4 cup heavy cream
1 cup coarse fresh bread crumbs
1 cup grated extra-sharp Cheddar (about 1/4 pound)
1/4 teaspoon paprika

Steps:

  • In a heavy kettle cook the onions, the leeks, and the shallots in the butter with salt and pepper to taste, covered, over moderate heat, stirring occasionally, for 10 minutes, reduce the heat to moderately low, and cook the vegetables, stirring occasionally, for 10 to 20 minutes more, or until they are soft. Remove the lid and cook the mixture over moderate heat, stirring, for 3 to 5 minutes more, or until the excess liquid is evaporated. The onion mixture may be made 2 days in advance and kept covered and chilled.
  • Preheat the oven to 375°F. Transfer the onion mixture to a 2-quart shallow baking dish and stir in the cream. In a small bowl toss together the bread crumbs and the Cheddar, sprinkle the mixture evenly onto the onion mixture, and dust it with the paprika. Bake the onion mixture in the middle of the oven for 20 to 30 minutes, or until the cheese is melted and the mixture is bubbly.

SCALLOPED ONIONS



Scalloped Onions image

This recipe came from my MIL. It was always served at special family meals like Thanksgiving and Christmas. It's very easy to make, and so delicious! I hope you enjoy it as much as we do.

Provided by Whisper

Categories     Onions

Time 1h

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 5

3 lbs of small boiling onions
1/4 lb premium saltine crackers, 1 pack
1/4 lb butter
salt and pepper
1 1/2 cups milk (approximately)

Steps:

  • Boil the onions for about 10-15 minutes; drain.
  • In a 2 qt casserole, layer half the onions, half the crushed saltines, salt and pepper to taste, and half the butter, cut into chunks and dotted over the top.
  • Repeat the layers.
  • Cover with milk, just enough that it comes to the top layer of onions but not over the top of them.
  • Bake uncovered at 350 degrees for about 20 minutes until browned.

Nutrition Facts : Calories 263.2, Fat 14.9, SaturatedFat 8.6, Cholesterol 36.9, Sodium 261.3, Carbohydrate 29.4, Fiber 2.8, Sugar 7.3, Protein 4.5

SCALLOPED ONIONS AND PEAS



Scalloped Onions and Peas image

Make and share this Scalloped Onions and Peas recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/4 cup butter or 1/4 cup margarine
3 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon Worcestershire sauce
3 (15 ounce) jars white onions, drained
1 (10 ounce) package frozen peas
1/2 cup sliced blanched onion
3 tablespoons grated parmesan cheese
paprika

Steps:

  • In a saucepan over medium heat, melt the butter.
  • Stir in flour, mustard and salt, cook and stir until bubbly.
  • Stir in milk and Worcestershire sauce; cook and stir until thickened, about 2 minutes.
  • Gently stir in onions, peas and almonds.
  • Pour into a ungreased 2-quart baking dish.
  • Sprinkle with Parmesan and paprika.
  • Cover and bake at 350 for 30 minutes.

Nutrition Facts : Calories 198.4, Fat 8.3, SaturatedFat 5.1, Cholesterol 23.3, Sodium 289.1, Carbohydrate 26.6, Fiber 4, Sugar 9.3, Protein 6

PAN STEW OF SCALLOPS, PEAS, AND PEARL ONIONS



Pan Stew of Scallops, Peas, and Pearl Onions image

Provided by Michael Chiarello

Yield Serves 4

Number Of Ingredients 13

1/2 pound dried pasta shells the same size as the scallops
2 tablespoons extra-virgin olive oil
1 generous cup pearl onions, peeled
1 pound scallops
1 1/2 teaspoons minced garlic
1 cup dry white wine
1 cup chicken stock or canned low-salt chicken broth
salt and freshly ground pepper
1 1/2 cups shelled English peas (about 1 1/4 pounds unshelled)
3 tablespoons coarsely chopped fresh basil
1 teaspoon freshly grated lemon zest
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter (optional)

Steps:

  • Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes.
  • While the pasta water comes to a boil, begin cooking the pan stew. Heat the olive oil in a large sauté pan over medium-high heat until hot. Add the onions, reduce the heat to medium, and cook until light brown, about 3 minutes. Remove to a plate and reserve. Add the scallops, and cook without moving them until they brown on one side, about 1 minute. Turn and cook just until cooked through, about 1 1/2 minutes longer. (The timing will vary according to the size of the scallops. Bay scallops require only seconds.) Remove the scallops to a plate.
  • Add the garlic to the pan and sauté briefly until light brown. Add the wine and bring to a boil, while stirring and scraping all over the bottom of the pan to loosen any browned bits. Add the stock, return to a boil, season with salt and pepper, and add the reserved onions. Simmer gently until the onions are tender, about 10 minutes. Add the peas and continue to cook until just tender, about 3 minutes.
  • Return the scallops to the pan with the basil, lemon zest, parsley, and the butter, if using. Cook just until the scallops are warm.
  • When the pasta is cooked, drain well and add to the saute pan with the pea mixture. Taste for seasoning and serve immediately.

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