Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cheesy Peas And Potato Casserole
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- #72149
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 package (9 ounce size) frozen baby sweet peas
1 1/2 cup water
3 tablespoons butter or margarine
1 envelope (1.5 ounce size) four-cheese sauce mix
1 cup milk
2 cups mashed potato flakes
1/4 cup grated Parmesan and Romano cheese blend
1 cup shredded sharp Cheddar cheese
directions
Cook peas as directed on package. Drain; keep warm.
Meanwhile, in medium saucepan, combine water, butter and sauce mix; stir to mix. Bring to a boil. Boil 1 minute, stirring constantly. Add milk.
Remove from heat. Add potato flakes. With a fork, beat well until potatoes are of desired consistency.
In an ungreased 9- x 5-inch (1 1/2-quart) glass 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.
added by
MommyTexas
nutrition data
Nutritional data has not been calculated yet.
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