Ingredients
- 10 peas (frozen)
- 1 onion (chopped)
- 1 instant mashed potatoes (envelope)
- 350 ml chicken broth
- 55 gr butter
- 34 gr pimentos (chopped)
- 34 gr green pepper (chopped)
- 32 gr all purpose flour
- 14 gr butter
- 1 gr seasoning salt
Melt butter, blend flour, and gradually add chicken broth to make a smooth sauc e. Cook over low heat until thick, stirring constantly. Add seasoning salt and mushroom soup. Add peas and carrots, pimentos and onion. Saute green pepper in butter; add to mixture. Pour into greased casserole. Prepare potatoes accord ing directions on package. Top casserole with mashed potatoes using a pastry tube. Bake at 400� for 20 minutes. Yield : 10 servings.
