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.