Cheesy peas and potato casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (9 oz) Green Giant Harvest Fresh Frozen Baby Sweet LeSueur Peas |
| 1½ | cup | Water |
| 3 | tablespoons | Butter or margarine |
| 1 | pack | (1.5-oz) four-cheese Toscana sauce mix |
| 1 | cup | Milk |
| 2 | cups | Hungry Jack Mashed Potato Flakes |
| ¼ | cup | Grated Parmesan and Romano cheese blend |
| 4 | ounces | (1 cup) sharp Cheddar cheese; shredded |
Directions
Cook peas as directed on package. Drain; keep warm.
Meanwhile, in medium saucepan, combine water, butter and sauce 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 ungreased 9x5-inch (1½-quart) baking dish or 1 ½-quart microwave-safe casserole, layer half of potatoes. Top with peas, Parmesan and Romano cheese blend and remaining half of potatoes. Sprinkle with Cheddar cheese. Microwave on HIGH for 2 to 4 minutes or until cheese is melted.
6 (⅔-cup) servings Prep Time: 15 minutes TIP: * For stiffer potatoes, stir in a few more flakes. For creamier potatoes, stir in a little more milk.
Busted by KellyB kelly@...
Recipe by: Copyright 1998 The Pillsbury Company Posted to recipelu-digest by Kelly <kelly@...> on Mar 13, 1998