|Canned cream of mushroom soup||10 1⁄2 Ounce|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Crushed tarragon||1 Dash|
|Frozen green peas||200 Gram|
|Onions||12 , cooked|
Stir soup in saucepan over low heat until smooth.
Blend in 1 /3 cup water, cheese, parsley and tarragon gradually.
Heat until cheese is melted, stirring occasionally.
Cook peas according to package directions; drain.
Combine peas and onions in casserole.
Pour sauce over vegetables.
Bake in 350-degree oven for about 5 minutes or until heated through.