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Potato-Vegetable Pie

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.

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