Potato-Vegetable Pie

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 0.0%
  • Fat: 2.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.5g
  • Carbohydrate: 48g
  • Fiber: 7.9g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 641mg
  • Calcium: 0.0mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Potato-Vegetable Pie Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy