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POTATO, MUSHROOM, AND SPINACH CASSEROLE
Ingredients:
5
1
2
1
3
3
1
2
Red potatoes
Mushrooms
lb.
Bunches of fresh spinach
Yellow onion
Large curd low-fat cottage cheese
Green canned chilies (Ortega)
Non-fat powdered milk
Egg whites or _ cup of Egg Beater
Lg.
-1/2 oz.
/2 c.
A simple casserole that is tasty and nutritious:
1.
Slice potatoes, shred spinach into small pieces, dice onion, and slice
mushrooms. Place all ingredients in a covered pan with 1/2 cup of
vegetable stock or spring water. Cook at low temperature until the
potatoes are tender. Drain liquid and save.
2.
3.
4.
Beat 2 egg whites or Egg Beater with 1/2 cup of powder non-fat milk
and fold into mixture.
Place mixture into a casserole (9"x 9"), add drained liquid and
sprinkle with cheese.
Bake in a 350 degree (pre-heated) oven for 45 minutes or until the
liquid is absorbed.
Makes 12 servings.
6
7
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