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Potato-Vegetable Pie

Potato-Vegetable Pie

Oxmoor House JULY 2010

  • 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

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.

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
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Potato-Vegetable Pie recipe

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