Scalloped Potatoes and Veggies Recipe

5 3
Scalloped Potatoes and Veggies Recipe
Scalloped Potatoes and Veggies Recipe photo by Taste of Home
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Scalloped Potatoes and Veggies Recipe

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5 3
Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep/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 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.
Originally published as Scalloped Potatoes and Veggies in Quick Cooking May/June 2001, p27

Nutritional Facts

1 cup: 167 calories, 3g fat (2g saturated fat), 10mg cholesterol, 475mg sodium, 28g carbohydrate (7g sugars, 3g fiber), 7g protein.

  • 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)
  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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Scalloped Potatoes and Veggies in Quick Cooking May/June 2001, p27

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