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Serve this satisfying main dish with a mixed green salad for a quick-and-easy weekday meal.
Prepare as directed except for baking; cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 1 hour or until heated through.
Sprinkle with chopped fresh chives and chopped tomatoes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this recipe several times. It's perfect for busy weeknights, and also easy on the budget. I always keep the ingredients on hand. An extra bonus, my toddlers love it. I often times use frozen mixed veggies instead of just peas and carrots. YUM!
YUM! Cheesy, easy. Had to work with what I had on hand: dried onion flakes (1Tbs), panko crumbs & canned peas (definitely want to use frozen!) Would definitely make again.