Ingredients

3 cups frozen peas and carrots, thawed

1 cup frozen chopped onion, thawed

1 cup frozen green pepper, thawed

2 teaspoons dried thyme

2 teaspoons paprika

Olive oil-flavored vegetable cooking spray

4 cups frozen shredded hash brown potatoes, thawed

2/3 cup lite ricotta cheese

1/4 teaspoon salt

2 cups drained canned black-eyed peas

1 cup diced tomato sauce

2 teaspoons Worcestershire sauce

1/4 teaspoon salt

Paprika

Preparation

  1. Combine first 5 ingredients; stir well. Spoon mixture into a 15-x10-x1-inch jellyroll pan coated with cooking spray; coat vegetables with cooking spray. Bake, uncovered, at 400 degrees for 20 minutes, stirring after 10 minutes; set vegetable mixture aside.

  2. Cook potato in boiling in boiling water to 10 minutes or until tender. Drain and mash. Stir in ricotta cheese and salt; set aside.

  3. Combine vegetable mixture, black-eyed peas, and next 4 ingredients, stirring well. Spoon into a 2 1/2-quart sallow baking dish coated with cooking spray.

  4. Spoon potato mixture in a border around edge of dish; spoon remaining potato mixture over center of dish. Sprinkle additional paprika over top of potato mixture. Bake, uncover at 350 degrees for 20 minutes.