Sandy's Baked Creamed Corn and Peas


5 tablespoons margarine

2 tablespoons minced onion

1/3 cup minced celery

2 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon dried basil

1 to 2 teaspoons sugar

1-1/2 cups milk

1 (10 ounces) package of frozen peas, thawed

2 cups canned whole-kernal corn, drained

1/4 cup fine dry bread crumbs

1/4 cup fresh grated Cheddar cheese

Vegetable spray


Preheat oven to 375 degrees.

In a medium skillet, melt 3 tablespoons margarine. Add onion and celery and saute until translucent.

Stir in flour, seasonings and sugar into the onion and celery mixture.

Gradually add milk and cook, stirring until thickened.

In a separate bowl, mix veggies together. Add the sauce you have cooked, mixing lightly.

Spray a 1-1/2 quart baking dish with vegetable spray and pour the entire mixture into it.

Melt remaining butter to which you add the bread crumbs and grated cheese.

Sprinkle crumbs-cheese mixture over top of veggie mixture in the baking dish.

Bake at 375 degrees for about 30 minutes.

Serves 4 to 6