Prep 30 mins
Cook 25 mins
- 3 cups cooked potatoes, diced
- 3 cups fresh mushrooms, sliced
- 1 1⁄2 cups frozen peas
- 1 cup skim milk
- 2 tablespoons all-purpose flour
- 4 tablespoons margarine
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon thyme
- 1 cup soft breadcrumbs
- Saute potatoes, mushrooms, peas, milk, flour, rosemary, and thyme in 2 tablespoons margarine.
- Spoon in casserole and top with breadcrumbs.
- Cook in oven at 350F for 25 minutes.