2/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup water 1/3 cup Land O Lakes no-fat sour cream 2 teaspoons dried parsley flakes 1/8 teaspoon black pepper 4 1/2 cups (15 ounces) shredded loose-packed frozen potatoes 1/2 cup chopped onion 1 cup shredded carrots 1 cup frozen cut green beans, thawed 1(2.5-ounce) jar sliced mushrooms, drained 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine dry milk powder and water. Fold in sour cream, parsley flakes, and black pepper. Add potatoes. Mix well to combine. Stir in onion, carrots, green beans, and mushrooms. Evenly spread mixture into prepared baking dish. Bake for 45 minutes. Sprinkle Cheddar cheese evenly over top. Continue baking for 10 minutes or until cheese melts. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
Serves 6 - Each serving equals:
HE: 1 Ve, 1/2 Br, 1/2 Pr, 1/3 SM, 13 OC
168 Calories, 4g Fa, 10g Pr, 23g Ca, 211mg So, 213mg Cl, 3g Fi
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