Cheesy Peas And Potato Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Casseroles, Potatoes, Side dish, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | 9 oz Green Giant Harvest | |
| Fresh Frozen Baby Sweet | ||
| LeSueur Peas | ||
| 1 1/2 | c | Water |
| 3 | T | Butter or margarine |
| 1 | 1.5-oz four-cheese Toscana | |
| sauce mix | ||
| 1 | c | Milk |
| 2 | c | Hungry Jack Mashed Potato |
| Flakes | ||
| 1/4 | c | Grated Parmesan and Romano |
| cheese blend | ||
| 4 | oz | 1 cup sharp Cheddar |
| cheese shredded |
INSTRUCTIONS
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 (1 1/2-quart) baking dish or 1 1/2-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 (2/3-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@hci.net Recipe by: Copyright 1998 The Pillsbury Company Posted to recipelu-digest by Kelly <kelly@hci.net> on Mar 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1396
Calories From Fat: 957
Total Fat: 108.2g
Cholesterol: 215.1mg
Sodium: 3845.6mg
Potassium: 603.4mg
Carbohydrates: 22.2g
Fiber: 1.1g
Sugar: 14.5g
Protein: 83.4g