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Cheesy Peas and Potato Casserole

Cheesy Peas and Potato Casserole
  • Prep 15 min
  • Total 0 min
  • Ingredients 8
  • Servings 6
This hearty side dish casserole is also delicious made with chopped cooked asparagus or broccoli florets in place of the peas.
Updated September 22, 2008
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Janet Mercer
Poughkeepsie, New York

Ingredients

  • 1 (9-oz.) pkg. 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

Steps

  • 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.

  • *For stiffer potatoes, stir in a few more potato flakes. For creamier potatoes, stir in a little more milk.

Nutrition Facts

Serving Size: 2/3 Cup
Calories
320
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
10g
50%
Cholesterol
50mg
17%
Sodium
790mg
33%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
12%
Sugars
4g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
30%
30%
Iron
6%
6%
Exchanges:
2 Starch; 1 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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