These old-fashioned creamed peas are bright, sweet, smooth, and ready in just 10 minutes! Serve them with meatloaf, Dutch oven pork roast, an Easter pineapple glazed ham, or hamburger steak and gravy.
Table of Contents
If you’re looking for even more classic side dishes, don’t miss these buttermilk mashed potatoes, a Jiffy corn casserole, Southern fried apples, and okra and tomatoes, too!
An awesome and simple recipe that brought me back to my childhood dinner table. We used canned peas loved it!
– Kristine
A Creamed Peas Recipe Just Like Grandma Made Them
When I shared my favorite English pea salad a few years ago, a reader asked me to share a creamed peas recipe as well. I jotted down the request — and then promptly forgot about it — until one of my friends gave me her Grandma Smith’s recipe for old fashioned creamed peas. That was just the nudge I needed to introduce this delicious side dish to all of you! They’re creamy, rich, and slightly sweet, thanks to the natural sweetness of the peas. Best of all, they only require 4 simple ingredients (plus salt and pepper), and about 10 minutes from start to finish.
Creamed green peas can be prepared in a variety of ways, but the basic formula remains the same: peas tossed in a creamy white sauce. Some folks use canned peas, some prefer frozen peas, and others pair the peas with potatoes, onions, mushrooms, carrots, or bacon. While recipes may use cream of mushroom soup or cream cheese in the sauce, this basic recipe is about as simple as it gets. The white sauce is made from scratch with just butter, flour, and milk. Let’s get started!
Ingredient Notes and Tips for Success
- Grandma Smith’s recipe actually calls for canned peas; however, I prefer the color and texture of frozen peas, so that’s what I’m using here. I’ve included instructions in the notes below if you would like to use canned peas instead. If you like canned peas, you’ll need about 2 cups of canned, drained peas warmed or cooked.
- Cook your peas to your desired level of doneness. If you like really soft peas, cook them longer. If you prefer crisp-tender, bright green peas, watch them closely and don’t cook them for too long.
- Butter adds rich flavor in the white sauce. It also combines with the flour to make the roux that thickens the cream sauce. I use salted butter for the extra flavor.
How to Make Creamed Peas
You’ll love the fact that there’s really not much prep work at all! Just pull together your ingredients and you’re ready to go!
- Cook the frozen peas according to the package directions, and then transfer to a serving bowl. For a shortcut, pick up these steam-in-bag frozen peas that you can just pop in the microwave without dirtying an extra dish. To cook Le Sueur sweet peas or other canned peas, empty the contents of the can into a saucepan (including the liquid in the can). Heat on the stovetop just to boiling; drain, and then use in the recipe as instructed. For the microwave, place the contents of the can in a microwave-safe bowl, cover, and heat for about 1 to 1 ½ minutes; drain, and use in the recipe as instructed.
- While the peas are cooking, prepare the white sauce by melting the butter in a pan, whisking in the flour, salt, and pepper to make the roux, and then gradually streaming in the cream until thickened. Gradually stream in the liquid as you stir the sauce. This will give the roux a chance to absorb the liquid slowly so that you have a smooth, lump-free sauce at the end.
- Pour the sauce over the warm peas, toss to coat, and serve!
What to Serve with Cream Peas
This simple side dish pairs nicely with just about any of your favorite dinner entrées, including meatloaf with oatmeal, this healthy meatloaf recipe, muffin tin meatloaf, Swedish meatballs, slow cooker meatball stroganoff, smothered round steak, Mississippi pot roast, Dutch oven pot roast, roast chicken and vegetables, cornflake chicken, chicken dijon, pork schnitzel, smothered pork chops, franks and beans, maple-glazed roasted turkey breast, brown sugar bourbon glazed ham, ham and noolde casserole, grilled salmon, grilled New York strip steak, scalloped potatoes and ham, and this stuffed cabbage recipe.
Storage Tips
Leftovers will keep in an airtight container in the fridge for up to 2 days. I do not recommend freezing this dish, as cream-based sauces have a tendency to separate or “break” when thawed from the freezer.
Reheat this cream peas recipe in a skillet or saucepan covered over low heat, just until warmed through. You may need to add some extra milk or cream to thin the sauce.
Made this dish as a side with meat loaf. It was a wonderful addition to our meal. My brother-in-law never ate creamed peas before and absolutely loved it as much as the rest of us…
– Angela
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Creamed Peas
Ingredients
- 1 (10 ounce) package frozen peas, thawed (or about 2 cups canned peas, drained)
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ½ cup whole milk, half-and-half, or heavy cream
Instructions
- Cook the peas according to the package directions. Drain and transfer to a bowl.
- Meanwhile, in a saucepan or small skillet, melt the butter over low heat. Whisk in the flour, salt, and pepper until blended. Cook, whisking constantly, for 1 minute. Gradually stream in the cream, stirring until thickened, about 1 to 2 minutes.
- Stir in the peas; gently toss to coat in the cream sauce.
Notes
Nutrition
Recipe Variations
- To serve a larger family, double all of the ingredients.
- Shelled fresh peas will work instead of frozen or canned peas. You’ll just need to boil them for a couple of minutes first.
- Unsalted butter works fine in this recipe. Just season the white sauce with additional salt, to taste.
- Add some extra flavor to your white sauce with a dash of garlic powder, onion powder, or fresh herbs like parsley, thyme, or basil.
- Add sautéed onion or cooked baby pearl onions, sautéed mushrooms, cooked, chopped bacon, or frozen chopped carrots to the peas and toss with the cream sauce. Depending on how many extra veggies you add, you may need to double the amount of white sauce that you make.
More Popular Sides to Try
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Originally published in February, 2020, this recipe was updated in April, 2025.
My mom, who spent part of her childhood in south Louisiana during the Depression – my grandpa had moved his young family south for work. always made new peas and new potatoes serving them in creamed sauce. Just a simple sauce using flour, butter and cream (from our dairy cows).
I liked them as a child growing up and then didn’t so much (calories you know) and now truly appreciate the treat. I always think of my mom and my grandma when I make them.
Thanks for the recipe that brings up the memories. I always read your email before church on Sunday.
That’s wonderful, Cathy! Recipes that conjure good memories are always my favorite. Thank you for reading along with us each Sunday! 🙂
I am so happy to find this recipe. My mother made these when I was growing up. She died in 1999 and I have been looking for this since then. Thank you.
Oh, you’re so welcome. I’m glad that it will bring back such fond memories of your childhood. That’s my favorite part of cooking and recipes — the nostalgia!
My mother always talked about missing her mother’s creamed peas. I finally made these for her along with salmon patties. She said they were wonderful and as good as she remembers. Used two cans of peas and doubled ingredients using half and half.
That makes me so happy to hear, Andrew. Thanks for taking the time to come back here and let me know! 🙂
Looks great, but what are the instructions for making the white sauce? I see the ingredients, but not the instructions…. Thank you!
Hi, Cindy! The sauce instructions are in Step 2 of the recipe card at the bottom of the post. Hopefully you can see them, but if you can’t for some reason, I will copy and paste them here too:
Meanwhile, in a saucepan, melt butter over low heat. Whisk in flour, salt and pepper until blended. Gradually add milk, stirring for 1-2 minutes (or until thickened).
I just made the peas and they were delicious. I used fresh English peas and added a little nutmeg.
Thank you for postng this recipe. It’s quite simple, yet it gave thought to other ingredients. I’ve tried for a long time to duplicate my mother’s creamed Peas, but had to add herbs etc. to put flavor to the simple dish, it was always so bland. the mention of Cream brought back the thought of richness. Thanks again
Joe Bland
Excellent! I’m so glad that it brought back fond memories of your mom, Joe. Thanks for your note!
Wow Blair
I am from eastern Canada and glad to see that this particular recipe was not limited to that geographical area. She used to tell me that this recipe was around for some time and really caught on during the depression followed by WW2. Food was scarce or rationed and families tended to be creative using items that they had available. Your version is so very much like my moms recipe. The only difference being she used more butter and flour plus a table spoon of sugar and was passionate that canned sweet peas be used. The last thing she did was add a drained can of tuna (flaked or chunked your choice) served on freshly made buttered toasted bread.
Now this is making me hungry – think I know what we are having for supper along with veggies and fish cakes.
Thanks for sharing this with us.
Thanks for that sweet memory, Joe! There’s nothing like Mom’s comfort food. 🙂
Made this dish as a side with meat loaf. It was a wonderful addition to our meal. My brother-in-law never ate creamed peas before and absolutely loved it as much as the rest of us.
Do you have a recipe for Creamed peas and New Potatoes. That’s my all time favorite favorite peas dish.
So glad that the peas were a hit, Angela! I don’t have a recipe for creamed peas and new potatoes, but I should! 🙂 I agree, it’s a great dish.
Hello Angela, I didn’t mention in my comment that I add new potatoes bit when in season yes maam for certain! Gotta have the new potatoes and skillet of cornbread! Mom always told me the new potatoes could be simply added to the peas/sauce mixture while continuing to slowly simmer but that requires constant supervision in order to prevent sauce mixture from scorching or sticking. So, I always cook the potatoes in a different pot then add to the pea pan after they are fully cooked. I add the butter before the potatoes and the potatoes will have that same nice taste by the time butter is melted. Enjoy!
This is perfect, Gail. I want to try it soon. 🙂
An awesome and simple recipe that brought me back to my childhood dinner table. We used canned peas loved it!
Thanks, Kristine! Love those nostalgic recipes!
Hello Blaire, I love this recipe and have been making it for years. I’ve never used this exact method but, I’m certainly going to give it a try. Taught by my late mom, I cook peas in sauce pan, mix the flour and cream in a mason jar then slowly add to the simmering peas, stirring constantly. And because my family would never admit being diabetics in denial, lol, lol, I add sugar to taste. Then add about 1/2 stick of butter (using the 1/2 stick term lightly because i maaaaaay add more cause butter makes everything better 🙂 Generally I use 2 cans of sweet peas and can gobble that up in a day by myself!
I’m not sure if you’ve heard this but, adding just a small amount of bacon grease gives the peas a taste I’m not able to describe but it’s a good taste. It’s like that little something something that elevates the dish to another level! I don’t always have bacon grease to add but certainly add if I’ve got it. If you’re like me and a bacon grease saver give it a try. I promise you’ll never stop adding to this dish!
Thank you so much for sharing your recipes! I too am from the south and always look forward to your Sunday post!
Thank you, Gail! I bet your peas are amazing! I haven’t tried bacon grease in this dish myself, but bacon grease makes everything better. I’m sure it’s delish! Thanks so much for your note and for reading the blog. Hope you have a great week!
Hey! I’m Pamela, hailing from the beautiful city of Tallinn in Estonia. By day, I work in the world of technology, where I get to explore the fascinating world of digital advancements. My job challenges me and constantly learning, which I am passionate about.
When I’m not immersed in the digital world, you can find me exploring the great outdoors. Hiking is my favorite activity and my way of unwinding. There’s something amazingly peaceful about being in nature, surrounded by stunning scenery and fresh air. Whether it’s a short trail or a extended adventure, I’m always up for an adventure.
I also enjoy interacting with like-minded individuals who share my interests in both tech and hiking. Feel free to reach out if you want to share thoughts on the latest tech trends, share hiking tips, or just have a good conversation!
Looking forward to getting to know you!
Best,
Pamela