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

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