Potato and Vegetable Bake
|New red potatoes||2 1⁄2 Pound, diced|
|Vegetable medley||16 Ounce (Frozen, 1 Bag, With Broccoli)|
|Condensed cream of broccoli with cheddar and onion soup||1 Can (10 oz), condensed (1 Can, Healthy Choice)|
|Fat free sour cream||1⁄2 Cup (8 tbs)|
|Salt||1⁄2 Teaspoon (Optional)|
|Black pepper||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
|Fat free parmesan cheese||1⁄4 Cup (4 tbs), shredded|
|Chopped fresh chives||2 Tablespoon|
In large bowl, combine potatoes, vegetable medley, soup, sour cream, salt and pepper; mix well.
Place mixture in 4-quart baking dish sprayed with vegetable cooking spray.
Sprinkle with cheese and chives.
Cover and bake at 400°F 1 hour or until potatoes are tender.
Serving size: Complete recipe
Calories 1628 Calories from Fat 126
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 4.2 g20.9%
Trans Fat 0 g
Cholesterol 29.3 mg9.8%
Sodium 3494.3 mg145.6%
Total Carbohydrates 332 g110.6%
Dietary Fiber 37.3 g149.3%
Sugars 16.4 g
Protein 63 g126.6%
Vitamin A 507.6% Vitamin C 472.6%
Calcium 79.5% Iron 87.1%
*Based on a 2000 Calorie diet