Mushroom-Scalloped Potatoes
Heart Smart Healthy Exchanges p.126
Making heart-healthy scalloped potatoes seemed impossible for a long time--in fact, until those wonderful people figured out how to make fat-free sour cream and healthy creamy soups! This is a lovely dish to serve company because it looks so pretty and tastes so rich.
4 cups (20 ounces) thinly sliced raw potatoes
1 cup thinly sliced onion
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1/2 cup Land O Lakes no-fat sour cream
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. Layer half of potatoes in prepared dish and cover with half of onion. In a small bowl, combine mushroom soup, sour cream, black pepper, and parsley flakes. Spoon half of mixture over top. Repeat layers. Bake for 1 1/4 to 1 /1/2 hours or until potatoes are tender. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
Serves 6 - each serving equals:
HE: 1/3 Ve, 2/3 Br, 1/2 Sl, 8 OC
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113 cal, 1g Fa, 3g Pr, 23g carb, 232mg So, 68mg Ca, 2g Fi
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Diabetic: 1/2 Starch
"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss
| current weight: 134.0 |
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Senior Health and Fitness
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