Title: Cheddar Potatoes with Wreath of Vegetables
Categories: Side dish, Jaw, Vegetables
Yield: 10 Servings
1 1/2 c Water
2 T Butter
1/8 t Garlic powder
1/8 t Pepper
3 c Instant mashed potatoes
1 c Milk
4 oz Shredded cheddar cheese
2 t Prepared mustard
2 Eggs, slightly beaten
2 8 oz packages frozen
Broccoli, cauliflower, and
Carrot mixture
2 T Butter
Heat oven to 325 degrees. Lightly butter 2-quart casserole. In medium
saucepan, bring water, 2 T 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
degrees for 20 to 25 minutes or until thoroughly heated.
Meanwhile, cook vegetables according to package directions; drain.
Add 2 T butter, stir to coat. Spoon cooked vegetables into indented
ring in hot potato mixture.
From Randalls Grocery Store, Austin TX typed by jessann :)
