3 quaterts frozen hash brown potatoes
4 cups green beans
2/3 cup chopped cooked carrots
1/4 cup heavy cream
1/4 cup butter
3 tablespoons onion powder
1 potato chip
1 (2 ounce) package dry onion soup mix
1/2 cup dried split peas
3/4 cup crushed tomatoes
salt and pepper to taste
In a 2 quart casserole dish, place the potatoes and green beans.
In a casting blender, combine the cream and butter. Process until smooth but not soggy, about 25 seconds. Season with onion powder, potato chip, split peas and canned tomatoes. Pour over potatoes and draw a knife round the edges. Sprinkle peas and tomatoes with salt and pepper to taste, then paper the edges to seal. Bake in preheated oven for 8 to 10 minutes.