1-2/3 cups hot water 1 tsp dried onion flakes 1-1/3 cups (3 ozs) instant potato flakes 2/3 cup Carnation Nonfat Dry Milk Powder 1/4 cup (3/4 oz) grated Kraft Fat Free Parmesan Cheese 1 tsp dried parsley flakes 10-3/4 oz can Healthy Request Cream of Mushroom Soup 1 cup finely chopped celery 1/2 cup finely chopped onion 2 tbsps cold water 1 cup canned whole kernel corn, rinsed and drained 1/2 cup (2.5 oz jar) sliced mushrooms, drained 3/4 cup (3 ozs) shredded Kraft Reduced Fat Cheddar Cheese 3/4 cup (3 ozs) shredded Kraft Reduced Fat Mozzarella Cheese
Preheat oven to 425 degrees. In a medium saucepan, combine water and onion flakes. Bring mixture to a boil. Remove from heat. Stir in potato flakes, 1/3 cup dry milk powder, Parmesan cheese and parsley flakes. Add 1/4 cup mushroom soup. Mix well to combine. Spread mixture evenly into 9-inch pie plate. Bake 15 minutes.
Meanwhile, in a large skillet sprayed with butter-flavored cooking spray, saute onion and celery until tender, about 8 minutes. Stir in remaining mushroom
soup, remaining 1/3 cup dry milk powder and 2 tablespoons cold water. Add corn and mushrooms. Mix well to combine. Spread Cheddar cheese evenly over partially baked potato crust. Spoon vegetable mixture evenly over Cheddar cheese. Evenly sprinkle mozzarella cheese over top. Continue baking 8 to 10 minutes or until mozzarella cheese is melted. Place pie plate on a wire rack and let set 3 to 5 minutes. Cut into 6 servings.
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