Tuesday, August 12, 2008

Potato-Veg Casserole

1/2 package frozen California Blend vegetables
1 C frozen corn
4 servings mashed potato flakes
1 can (14 oz) fat free chicken broth
1/2 C shredded cheddar cheese
1 TBSP dry ranch seasoning
1 tsp paprika

Thaw vegetables and break apart. Place in greased casserole dish. Spoon mashed potato flakes over veggies. Then add chicken broth, but DO NOT STIR. Sprinkle cheese over this mixture and then sprinkle seasonings over the casserole. Bake at 400 degrees for 35 minutes.

This was created when I didn't feel like running to the store and had extra veggies to use up. It was good!

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