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Potato Vegetable Scallop

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Ingredients
  Dry scalloped potato mix 5 1⁄2 Ounce (1 Package, 4 5/8- Or 5 1/2-Ounce)
  Frozen mixed vegetables 10 Ounce (1 Package)
  Thinly sliced onion 1⁄2 Cup (8 tbs)
  Celery seed 1⁄4 Teaspoon
  Boiling water 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 2 Tablespoon
  Shredded sharp process american cheese 2 Ounce (1/2 Cup)
Directions

Preheat oven to 400°.
Place dried potatoes from mix in 1 1/2 quart casserole.
Sprinkle with the envelope of sauce mix from package.
Top with frozen mixed vegetables, sliced onion, and celery seed.
Pour boiling water over all; stir till well combined.
Dot with butter or margarine.
Cover; bake at 400° till potatoes are tender, about 35 minutes.
Uncover; sprinkle with shredded cheese.
Return to oven till cheese melts, 2 to 3 minutes more.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Scallop
Interest: 
Healthy

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4.3
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 801 Calories from Fat 291

% Daily Value*

Total Fat 51 g78.6%

Saturated Fat 32 g159.9%

Trans Fat 0 g

Cholesterol 132.3 mg44.1%

Sodium 1067.6 mg44.5%

Total Carbohydrates 68 g22.7%

Dietary Fiber 14.6 g58.3%

Sugars 3.4 g

Protein 26 g52.5%

Vitamin A 303% Vitamin C 59.4%

Calcium 60.8% Iron 75.3%

*Based on a 2000 Calorie diet

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Potato Vegetable Scallop Recipe