This old farmhouse dish is very forgiving and happy to bend to what you have on hand. For extra richness, you can stir in a splash of cream or half‑and‑half in place of some of the milk, or add a small handful of grated cheddar or Swiss at the end to make a cheesy version. If you like a bit more flavor, sauté a tablespoon or two of finely chopped onion or celery in the butter before adding the flour, or tuck in a pinch of dried thyme. Leftover diced ham, cooked bacon, or even bits of leftover roast turkey can be folded into the peas to turn this into a heartier main dish. For a lighter take, use 2% milk and serve the creamed peas over toasted whole‑grain bread or even baked potatoes. You can also swap in part carrots or corn with the peas if that’s what’s in your freezer. The sauce should be thick but still spoonable—if it gets too thick, whisk in a bit more milk; if too thin, let it simmer a minute longer. Like so many Midwestern comfort foods, this one welcomes small adjustments and is meant to work with your pantry, not against it.
Enjoy your food!
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