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| This hearty side dish casserole is also delicious, made with chopped cooked asparagus or broccoli florets in place of the peas & carrots. |
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1 (9~oz.) pkg. Frozen Baby Sweet Peas 1 medium carrot grated {or 1~16-oz pkg. of frozen peas and carrots} 1 1/2 cups water 3 tablespoons butter or margarine 1 (1.5-oz.) pkg. four-cheese sauce mix 1 cup milk 2 cups Mashed Potato Flakes 1/4 cup grated Parmesan and Romano cheese blend 4 oz. (1 cup) shredded sharp Cheddar cheese  Cook the grated carrot with the peas as directed on package. Drain; keep warm. Meanwhile, in medium saucepan, combine water, butter and sauce mix; stir to mix. Bring to a boil. Boil 1 minute, stirring constantly. Add milk. Remove from heat. Add potato flakes; with fork, beat well until potatoes are of desired
consistency. In
an ungreased 9x5-inch (1 1/2-quart) glass baking dish or 1 1/2-quart microwave-safe casserole, layer half of potatoes. Top with
peas and carrots, parmesan and Romano cheese blend. Add remaining half of potatoes. Sprinkle with Cheddar cheese. Microwave on HIGH for 2 to 4 minutes or until cheese is melted.
Or Bake at 350° for 20 to 25 minutes or till warmed through. 6 servings
Tips: For stiffer potatoes, stir in a few more potato flakes. For creamier potatoes, stir in a little more milk.  The Lighter Side; Fat free milk Fat free cheese { it may not melt as well } |
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Glenda's Attic
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May 27, 2008