Scalloped Onions & Peas **** 5/97

Categories:
casserole, onions, peas, vegetables

2 tablespoon butter
1 1/2 tablespoon flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
3/4 cup milk
1 teaspoon worcestershire sauce
15 oz jar white onions; drained
10 oz frozen peas
1/4 cup sliced almonds
1 1/2 tablespoon parmesan cheese
1 paprika

In a saucepan over medium heat, melt the butter. Stir in flour, mustard, and salt; cook and stir for a minute. Gradually stir in milk and Worcestershire sauce; cook and stir until thickened, about 2 to 3 minutes. Gently stir in onions, peas, and almonds. Pour into a 1 quart baking dish. Sprinkle with the parmesan and some paprika. Cover and bake at 350 for 30 minutes.

Yield: 4 servings