PREP: 15 minutes BAKE: 45 minutes OVEN: 350°F MAKES 4 servings
1 16-ounce package frozen mixed vegetables (any combination), thawed
1 11-ounce can condensed cheddar cheese soup
1⁄2 teaspoon dried thyme, crushed
1 16-ounce package refrigerated mashed potatoes
1 cup shredded smoked cheddar cheese (4 ounces)
1 Preheat oven to 350°F. In an ungreased 11⁄2 -quart casserole combine vegetables, soup, and thyme. Stir mashed potatoes to soften. Carefully spread mashed potatoes over vegetable mixture to cover surface.
2 Bake, covered, for 30 minutes. Bake, uncovered, about 15 minutes more or until heated through, topping with cheese during the last 5 minutes of baking. Serve in shallow bowls.
PER SERVING: 308 cal., 17 g total fat (8 g sat. fat), 38 mg chol., 872 mg sodium, 31 g carb., 3 g fiber, 14 g pro.
tip
Prepackaged convenience foods can be high in added sugars, salt, and fat. Always check labels and compare brands. Products can vary within the same brand as well.
