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Recipes

Slim, Trim and Scalloped Spuds

From Looneyspoons! Low-Fat Food Made Fun!

1-1/2 cups sliced mushrooms
¾ cup sliced onion rings
¼ cup all-purpose flour
2 cups skim milk
1 tablespoon minced fresh dill, or ½ teaspoon dried dillweed
1 teaspoon "lite" Worcestershire sauce
¼ teaspoon salt ¼ teaspoon black pepper
½ cup shredded reduced-fat Swiss cheese (2 ounces)
4 large potatoes, peeled and sliced into ¼-inch thick rounds

Preheat oven to 350 F.

Spray a medium saucepan with nonstick spray. Add onions and mushrooms. Cook and stir over medium-high heat until vegetables are tender, about 5 minutes. Sprinkle flour over vegetables. Stir until vegetables are evenly coated with flour. Gradually stir in milk. Cook until mixture is thick and bubbly, about 5 to 6 minutes, stirring frequently.
Add dill, Worcestershire sauce, salt, pepper and shredded cheese. Cook for 1 more minute, until cheese is melted.

Remove from heat.

 

Spray a medium casserole dish with nonstick spray. Spread 1/3 of potatoes over bottom, followed by 1/3 cheese sauce. Repeat layering two more times. Cover and bake for 1-1/2 hours. Let potatoes stand 10 minutes before serving. Yields 6 servings.

Nutrition per serving: 272 calories; 2.5 grams fat (calories from fat: 7.5 percent); 9 milligrams cholesterol; 53.5 grams carbohydrates; 11 grams protein; 165 milligrams sodium.

 

 

(Updated: 10/27/08 SN)


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