Cheesy Peas and Potato Casserole ~ Kitchen Corner Recipes

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

1 (9~oz.) pkg. Frozen Baby Sweet Peas
1 medium carrot grated
{or 1~16-oz pkg. of frozen peas and carrots}
1 1/2 cups water
3 tablespoons butter or margarine
1 (1.5-oz.) pkg. four-cheese sauce mix
1 cup milk
2 cups Mashed Potato Flakes
1/4 cup grated Parmesan and Romano cheese blend
4 oz. (1 cup) shredded sharp Cheddar cheese

Cook the grated carrot with the 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 fork, beat well until potatoes are of desired consistency.
In an 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 and carrots, parmesan and Romano cheese blend. Add remaining half of potatoes. Sprinkle with Cheddar cheese. Microwave on HIGH for 2 to 4 minutes or until cheese is melted. Or Bake at 350° for 20 to 25 minutes or till warmed through.
6 servings
Tips:
For stiffer potatoes, stir in a few more potato flakes. For creamier potatoes, stir in a little more milk.