Dinner: 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.

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

Instructions

Cook 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, 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.

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