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Categories:
baking potatoes cauliflower florets Cheddar cheese Italian dressing carrots onions garlic curry powder frozen peas
Viewed: 20 - Published at: 7 months agoIngredients
- 2 qt. baking potatoes, peeled, chopped
- 2 qt. cauliflower florets
- 1 qt. 25%-less-sodium chicken broth, divided
- 3 cups Kraft Shredded Cheddar Cheese
- 1 cup Kraft Calorie-Wise Zesty Italian Dressing
- 1 qt. carrots, peeled, chopped
- 1 qt. onions, chopped
- 2 tsp. garlic, minced
- 1/2 cup curry powder
- 1 gal. Cooked green lentils
- 1-1/2 qt. frozen peas
Method
- Bring potatoes and cauliflower to a boil in large saucepan of water; simmer on medium-low heat 10 to 12 min.
- or until potatoes are tender.
- Drain; return to pan.
- Add 1 cup (250 mL) broth (or 1/4 cup [50 mL] broth for trial recipe).
- Mash until smooth; stir in cheese.
- Heat dressing in large deep skillet on medium-high heat.
- Add carrots, onions and garlic; saute 3 to 5 min.
- or until carrots are crisp-tender.
- Stir in curry, lentils and remaining broth; cook 3 to 5 min.
- or until slightly thickened.
- Stir in peas.
- Spoon lentil mixture into 4 (8-inch/2-L) square baking dishes or into 2 large (4-L) baking dishes (or into 1 [8-inch/2-L] baking dish for trial recipe).
- Top with potato mixture.
- Bake in 350 degrees F (180 degrees C) standard oven 30 to 35 min.
- or until heated through.
- Transfer dishes to broiler.
- Broil 2 to 3 min.
- or until tops are golden brown.
