2 cups hot mashed potatoes
4 ounces Cabot Extra Sharp Cheddar, shredded (about 1 cup)
1 tablespoon canola oil
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon King Arthur All-Purpose Flour
1 cup vegetable broth
1 ½ cups frozen peas and diced carrots
1 can great northern beans
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons rosemary
¼ teaspoon oregano leaves
Get the ingredients you need at a convenient nearby location.
Prep: 0 hr 5 mins | Cook: 1 hr | Total: 1 hr 5 mins
PREHEAT oven to 350° F.
COMBINE mashed potatoes and cheese; set aside.
HEAT oil in a large skillet over medium-high heat; add onion and garlic. Sauté 7 minutes or until onions are tender. Sprinkle flour over onions and cook 1 minute, ensuring onions are coated in flour. Add remaining ingredients to skillet and stir well; bring to a boil.
REMOVE from heat and spoon into an 8-inch baking dish. Top evenly with mashed potatoes.
BAKE for 45 minutes or until filling is bubbly. Let cool at least 10 minutes before serving to allow sauce to thicken.
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