1 1/2 cups hot water
1/2 cup milk
2 tablespoons butter or margarine
1/2 package Betty Crocker® four cheese mashed potatoes
3 cups frozen vegetables, any variety, thawed and drained
1 can (11 ounces) condensed Cheddar cheese or cream of
mushroom soup
1 can (4 ounces) sliced mushrooms, drained
1 can (2.8 ounces) French fried onions
Heat oven to 350º. Heat hot water, milk and butter to a rapid boil in 2 quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside. Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2 quart casserole; sprinkle with half of the onions. Spread potatoes over onions. Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown. Heat oven to 375º. For Do ahead directions: heat oven to 375° and increase first bake time to 40 minutes. Do ahead tip: Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed. Substitution: Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped or 2 cups cooked dried beans.
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