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Pea Dish Recipe

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Provided By:
"We like peas at our house but have never had them fixed like this. We all really like this pea recipe but my kids picked the topping off and just ate the peas...."
Reviewed By:
Ingredients
  • 2 cloves garlic, chopped
  • 1/2 package bacon, cut into small pieces
  • 1 onion, chopped fine (medium)
  • 3 bags petite frozen peas
  • 1 stick butter (4 ounce)
  • 1 cup whole milk
  • 1 bar cheddar cheese, grated
  • Salt and pepper to taste
  • 1 cup bread crumbs
Directions
PREP
30 mins
COOK
30 mins
READY IN
1 hr
  • In a saute pan cook the garlic, bacon and onions. When soft, add the peas, butter and milk, cheese, but keep a little cheese to throw on top. Cook on medium heat till thawed. Salt and pepper to taste.
  • Put all the ingredients into a sprayed baking dish. Layer the top with the reserved cheese and bread crumbs.
    • Cover with foil and cook in a 400 degrees oven for 20 minutes.
  • Uncover and cook for another 10 minutes or until the peas are bubbling.
  • Make sure the dish isn't dry. If it is, add a touch more milk.
  • Cut the recipe it in half for a small family meal.
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Combined with peas and cheese, the garlic, bacon, and onion provide a boost of flavor to this special vegetable side dish, creating a dish that everyone will enjoy. It is great served with fish, chicken, or any other favorite meats.
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Rating of 5 out of 5.0 stars
Reviewed By: 's Review:
"We like peas at our house but have never had them fixed like this. We all really like this pea recipe but my kids picked the topping off and just ate the peas. My husband and I liked the crunchiness that the topping added."
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Pea Dish Recipe - Related Content

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Glossary Terms
french-canadian pea soup Glossary Term
A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.
split pea and ham soup Glossary Term
A thick soup that may appear similar to a chowder, containing a larger proportion of solid ingredients and a smaller amount of liquid broth.
egg coddler or coddling dish Glossary Term
A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.
fondue or chafing dish burner and fuel Glossary Term
Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.
gratiné pan or dish Glossary Term
A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.
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