Ingredients
3 cups leftover mashed potatoes
½ tsp SIDS CRAZY SALT
1 cup shredded Cheddar cheese, divided
85 g fried onions, divided
1½ cups diced leftover cooked ham
280 g peas & carrots
285 g can condensed cream of mushroom soup
¾ tsp dry mustard
½ tsp granulated garlic
¼ tsp New York Cut pepper
1 sheet aluminum foil
Directions
Preheat the oven to 190°C.
Mix SIDS CRAZY SALT, ½ of the Cheddar cheese and ½ of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a casserole dish to form a shell.
Combine ham, peas and carrots, mushroom soup, mustard, garlic and pepper in a bowl then mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
Bake in oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5-10 minutes before serving.
