Cheddar Potatoes with Wreath of Vegetables
|
Ingredients
| 1-1/2 cup | water | | 2 tbsp. | butter | | 1/8 tsp. | garlic powder | | 1/8 tsp. | pepper | | 3 cups | instant mashed potatoes | | 1 cup | milk | | 1 cup | cheddar cheese, shredded | | 2 tsp. | prepared mustard | | 2 | eggs, slightly beaten | | 2 pkg. (8 oz. each) | frozen broccoli, cauliflower, and carrot mixture | | 2 tbsp. | butter |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Heat oven to 325°F. Lightly butter 2-quart casserole. In medium saucepan, bring water, 2 tbsp. butter, garlic powder ad pepper to a boil. Remove from heat; stir in potato flakes, milk, cheese, mustard and eggs until well blended. Place potato mixture in buttered casserole. Using back of spoon, make indentation in potato mixture around edge of casserole 2-inches wide by 1-inch deep. Bake uncovered at 325°F for 20 to 25 minutes or until thoroughly heated. Meanwhile, cook vegetables according to package directions; drain. Add 2 tbsp. butter, stir to coat. Spoon cooked vegetables into indented ring in hot potato mixture.
Similar Recipes
side dishes