Potato-Vegetable Pie

recipe

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 266
Caloriesfromfat 0.0 %
Fat 2.7 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.5 g
Carbohydrate 48 g
Fiber 7.9 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 641 mg
Calcium 0.0 mg

Ingredients

6 cups frozen mixed vegetables, thawed
1 (15-ounce) can kidney beans, rinsed and drained
2 (8-ounce) cans no-salt-added tomato sauce
1 (4-ounce) can sliced mushrooms, drained
1 teaspoon chili powder
1 teaspoon low-sodium Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Butter-flavored cooking spray
1 1/3 cups fat-free milk
2 2/3 cups frozen mashed potatoes, thawed
1/2 cup fat-free sour cream
1/4 teaspoon salt
Paprika

Preparation

Preheat oven to 350°.

Combine first 8 ingredients in a large bowl; stir well. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

Heat milk in a medium saucepan over medium heat until very hot. (Do not boil.) Stir in potatoes; cook, stirring constantly, 5 minutes or until thickened. Stir in sour cream and 1/4 teaspoon salt.

Spread potato mixture over vegetable mixture; sprinkle with paprika. Spray top with cooking spray. Bake at 350° for 40 minutes or until top is lightly browned. Serve immediately.