8 oz. can mushroom pieces and stems (or fresh if preferred)
4 tbsp. butter
4 tbsp. flour
6 oz. cream cheese
1 c. milk
2 (10 oz.) pkg. frozen peas and pearl onions

Saute mushrooms in butter; brown lightly. Add flour and cream cheese. Stir until smooth. Gradually stir in milk until it thickens. Pour in casserole dish. Cover; bake at 425 degrees for 30 minutes.