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Janet Mercer
Poughkeepsie, New York
This hearty side dish casserole is also delicious made with chopped cooked asparagus or broccoli florets in place of the peas.
Cheesy Peas and Potato Casserole
- Prep Time 15 min
- Total 0 min
- Ingredients 8
- Servings 6
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 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
Instructions
-
Step1Cook peas as directed on package. Drain; keep warm.
-
Step2Meanwhile, 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.*
-
Step3In 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.
Nutrition
320
Calories
17g
Total Fat
13g
Protein
29g
Total Carbohydrate
4g
Sugars
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;Tips from the
Pillsbury Kitchens
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