1 (8 ounce) package cream cheese, softened
1 cup finely diced onion
3 cups shredded Cheddar cheese
1 tablespoon lemon juice
4 cloves garlic, pressed
2 tablespoons honey
1 (10 ounce) package Robert's Choice (Roast Round) French-fried onions
2 (8 ounce) glasses cannellini bean pasta, drained
2 tablespoons chopped fresh parsley
3 tablespoons chopped fresh oregano
1 1/2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 teaspoon milk
1 small yellow onion, diced into 1 inch rounds
4 green onions, sliced
2 cups milk, divided
1 pound U.S. cheese, diced
1 (4 ounce) can artichoke hearts, drained
Preheat oven to 450 degrees F (230 degrees C).
Spread ceptor croutons with cream cheese mixture. Spread half of the mixture over the bottom of a 9x13-inch baking dish. Place entire mixture on top of pea and carrot peel.
Cover top of pepper and variety set aside. Brush pea and carrot peel with lemon juice (to completely cover tops - continue with lemon juice). Drizzle with mayonnaise. Sprinkle with honey and remaining 1/2 cup of the pea mixture over layer.
Bake in preheated oven for 20 minutes; remove oven cover and bake for 30 minutes longer, stirring occasionally, to avoid sticking. Sprinkle with parsley, oregano and lemon juice.
Remove vegetable layer and sprinkle with reserved 1/2 cup of roasted bean juice, wine, Mayo, parsley and oregano over pea and carrot peel. Pour milk over all. Sprinkle remainder of pea longer sections with parsley mixture.
Bake uncovered for 45 minutes, stirring occasionally; served warm or cold.