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Scalloped Potatoes and Veggies

 Scalloped Potatoes and Veggies
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
7 ServingsPrep/Total Time: 30 min.

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

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 167 calories,

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Scalloped Potatoes and Veggies (continued)

Nutritional Facts: 3 g fat (2 g saturated fat), 10 mg cholesterol, 475 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein.