Sweet Pea Casserole | Cooking Professionally

Ingredients

• 1/4 cup butter
• 1 (8-ounce) container fresh baby portobello mushrooms, sliced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 cups half-and-half
• 1 cup Swiss cheese, shredded
• 1 cup parmesan cheese, shredded
• 2 (16-ounce) packages frozen peas, thawed and drained
• 1 (2.8-ounce) can French fried onions