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    Cheesy Peas and Potato Casserole


    Source of Recipe


    Aunt Saunny

    1 (9-oz.) pkg. Green Giant® LeSueur® Frozen Baby Sweet Peas
    1 1/2 cups water
    3 tablespoons butter or margarine
    1 (1.5-oz.) pkg. four-cheese Toscana sauce mix
    1 cup milk
    2 cups Hungry Jack® Mashed Potato Flakes
    1/4 cup grated Parmesan and Romano cheese blend
    4 oz. (1 cup) shredded sharp Cheddar cheese

    Preparation Directions:
    1. Cook peas as directed on package. Drain; keep warm.
    2. 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 fork, beat well until potatoes are of desired consistency.*
    3. In ungreased 9x5-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.
    Tips:
    *For stiffer potatoes, stir in a few more potato flakes. For creamier potatoes, stir in a little more milk.


 

 

 

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