Cheddar potatoes with wreath of vegetables

10 Servings

Ingredients

QuantityIngredient
cupWater
2tablespoonsButter
teaspoonGarlic powder
teaspoonPepper
3cupsInstant mashed potatoes
1cupMilk
4ouncesShredded cheddar cheese
2teaspoonsPrepared mustard
2Eggs, slightly beaten
28 oz packages frozen
Broccoli, cauliflower, and
Carrot mixture
2tablespoonsButter

Directions

Heat oven to 325 degrees. Lightly butter 2-quart casserole. In medium saucepan, bring water, 2 T butter, garlic powder ad pepper to a boil.

Remove from heat; stir in potato flakes, milk, cheese, mustard and eggs until well blended. Place potato mixture in buttered casserole.

Using back of spoon, make indentation in potato mixture around edge of casserole 2 inches wide by 1 inch deep. Bake uncovered at 325 degrees for 20 to 25 minutes or until thoroughly heated. Meanwhile, cook vegetables according to package directions; drain. Add 2 T butter, stir to coat. Spoon cooked vegetables into indented ring in hot potato mixture.

From Randalls Grocery Store, Austin TX typed by jessann :)