Aunt Squishys Peas N Cheese Recipes

Steps:

• About 1-2 hours before cooking, spread the hashbrowns out on 2-3 layers of paper towels to thaw and drain.
• Preheat Oven to 400 F once hashbrowns have thawed.
• In a stock pot or very large skillet combine ground beef, seasoned salt, onion powder, garlic powder, and basil. Cook on high heat stirring frequently until beef is browned and well broken up.
• Add cubed Velveeta cheese, peas and carrots, and gravy to the beef and mix thoroughly. Continue cooking and stirring until cheese is completely melted and incorporated.
• Add hashbrowns to beef mixture and gently fold until thoroughly coated. Transfer mixture to a 9x13 or larger casserole dish.
• Cover mixture with shredded cheese and bake 30-40 minutes or until cheese is melted and gooey.
• Serve with your favorite poutine toppings such as sour cream, chives, BBQ sauce, bacon crumbles, or even a lovely sunny side up egg.

Steps:

• In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas; cook 1-2 minutes longer or until heated through.

Steps:

• Melt butter over medium high heat in a medium to large non-stick sauce pan or Dutch oven.
• Add flour and whisk until smooth.
• Slowly add milk, whisking continuously until smooth.
• Add salt, pepper, garlic powder, and shredded cheese and continue to heat, stirring continuously until sauce is smooth, creamy, and not at all stodgy or gloopy. (See pro-tips)
• Remove the pot from heat and add the frozen peas (do not thaw them in advance - see pro tips). Stir peas quickly to get them coated and evenly distributed.
• Put a lid on the pot and let it sit for 8-10 minutes until peas are warmed through and serve.

Steps:

• Halve the squash and place cut side up on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
• Meanwhile, in a large saucepan, stir together the marinara and peas and warm over medium heat for about 5 minutes. Using a fork, scrape the strands of squash into the marinara and peas.
• Bring to a simmer and cook until the sauce is no longer watery, 5 to 7 minutes; remove from the heat. Stir in the ricotta and season with salt and pepper. Divide among 4 bowls and top each portion with some of the parmesan.

Steps:

• In a large bowl, combine all the ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Stir before serving.