This hearty side dish casserole is also delicious made with chopped cooked asparagus or broccoli florets in place of the peas. 
Ingredients: 
1 (9-oz.) pkg. Frozen Baby Sweet Peas 
1 medium carrot grated
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 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. 
The Lighter Side;
Fat free milk  Fat free cheese {It may not melt as well}