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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Martha's Red and White Sauce English Pea Casserole Recipe

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This recipe for Martha's Red and White Sauce English Pea Casserole is from Huggins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the white sauce:
8 tbsp. butter
8 tbsp. flour
4 cups milk, hot
salt and pepper

For the Creole sauce:
2 cups chopped onions
8 tbsp.shortening
1 cup chopped bell pepper
2 cups chopped celery
3 cans tomato soup
salt and pepper

2 cans English peas ( Leseur)
8 hard cooked eggs, sliced
grated Cheddar cheese
bread crumbs
Directions:
Directions:
White sauce:
Melt the butter and add the flour. Stir slowly to make blonde roux. Add hot milk and season with salt and pepper. Cook 15 minutes or until thick.

Creole sauce:
Saute onions, bell pepper, and celery in the shortening. Add the tomato soup and cook until thick, about 20 minutes.

In a greased casserole, arrange in layers- peas, sauces, eggs. Cover with grated cheese. Cover with bread crumbs.

Brown in 350º oven.
Personal Notes:
Personal Notes:
Martha served this casserole at her 25th high school reunion. She had her entire class of 1954 from Marks High School come to her house the day after they had partied at the 91st Bomb Group in Memphis.

 

 

 

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