Cheesy Peas and Potato Casserole

This hearty side dish casserole is also delicious made with chopped cooked asparagus or broccoli florets in place of the peas.

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Servings 6

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( 13 ) Ratings

13 Ratings

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Bake-Off® Contest 38, 1998

Janet Mercer

Poughkeepsie, New York

ingredients 8
Prep Time 15 min
Total Time 0 min

Ingredients

1: (9-oz.) pkg. Green Giant® 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

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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.