| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Side dish, Jaw, Vegetables |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 2 |
tb |
Butter |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
| 3 |
c |
Instant mashed potatoes |
| 1 |
c |
Milk |
| 4 |
oz |
Shredded cheddar cheese |
| 2 |
ts |
Prepared mustard |
| 2 |
|
Eggs, slightly beaten |
| 2 |
|
8 oz packages frozen |
|
|
Broccoli, cauliflower, and |
|
|
Carrot mixture |
| 2 |
tb |
Butter |
INSTRUCTIONS
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 :)
Posted to MM-Recipes Digest V3 #308
Date: Sat, 09 Nov 1996 20:48:08 -0600
From: jessann doe <jessann@texas.net>
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“Your life will have a purpose with the Saviour.”