Scalloped Potatoes and Veggies |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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If you're like me, you're always searching for easy side dishes. This vegetable medley in a creamy cheese sauce couldn't be simpler. It uses ingredients you likely have on hand and costs 24¢ a serving. Linda Renberger Derby, Kansas Ingredients:
2 large potatoes, peeled and sliced |
1 cup sliced carrots |
1 small onion, sliced |
1/4 cup water |
1 cup frozen peas |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons seasoned salt |
1/4 teaspoon ground mustard |
1/8 teaspoon pepper |
1 cup milk |
1/2 cup process cheese (velveeta) |
Directions:
1. In a 2-qt. microwave-safe dish, combine the potatoes, carrots, onion and water. Cover and microwave on high for 5-1/2 minutes. Add peas; cook 3 minutes longer or until vegetables are tender.
2. Meanwhile, in a 1-qt. microwave-safe dish, combine the flour, seasoned salt, mustard, pepper and milk until smooth.
3. Microwave, uncovered, on high for 3-4 minutes or until thickened and bubbly, stirring occasionally. Stir in cheese until melted. Drain vegetables; add cheese sauce and toss. Yield: 7 servings.
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