1 (1 pound) package instant potato and beans
1 medium onion, chopped
1 teaspoon salt
1 cup water
1/3 cup shredded Cheddar cheese
1/2 cup shredded cooked bacon
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 cup shredded Cheddar cheese
1/2 cup cooked tofu
1/2 cup chopped salted peanuts
3/4 cup cubed carrots
1 cup toasted cauliflower
1 cup kale
1 cup chopped fresh spinach
1 cup shredded Cheddar cheese
1/2 cup cooked chicken breast meat
1/4 cup grated Parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine potatoes, onions, salt and water. Watch Now
Mix together potatoes, onions, salt and water. Watch Now
In a medium saucepan over medium heat, mix together potatoes, onions and celery. Watch Now
Bring potatoes, onions and celery to a boil; then remove from heat and stir in potato, green pepper, bacon, Cheddar cheese, tofu, salted peanuts and carrots. Watch Now
In a large bowl, pour potatoes, onions and celery mixture back into liquid and stir. Watch Now
Return vegetables to liquid and stir in Cheddar cheese, tofu and Cheddar cheese until well mixed. Watch Now
In a large casserole dish, pour potatoes mixture over top. Watch Now
Bake in preheated oven until top is golden, 85 minutes. Watch Now