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Scalloped Potatoes and Veggies Recipe

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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

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Scalloped Potatoes and Veggies Recipe

Prep/Total Time: 30 min.

Yield: 7 Servings

30 30

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 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

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.
Meanwhile, in a 1-qt. microwave-safe dish, combine the flour, seasoned salt, mustard, pepper and milk until smooth.
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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 cup) equals 167 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 475 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Scalloped Potatoes and Veggies in Quick Cooking May/June 2001, p27

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