Wednesday, August 28, 2013

VEGETARIAN SHEPHERD'S PI


This is a must Share for you vegetarian's!!! I am hungry looking at it and I just ate dinner!!! 


Ingredients:
1 1/2 cups hot water
1/2 cup milk
2 tablespoons butter or margarine
1/2 package Betty Crocker® four cheese mashed potatoes
3 cups frozen vegetables, any variety, thawed and drained
1 can (11 ounces) condensed Cheddar cheese or cream of mushroom soup
1 can (4 ounces) sliced mushrooms, drained
1 can (2.8 ounces) French-fried onions

Directions:
1- Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
2- Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
3- Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.


Expert Tips

-Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.
-Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.
Nutrition Information
1 Serving

Calories:
470 (Calories from Fat 225)
Total Fat 19 g (Saturated Fat 25 g,)
Cholesterol 30 mg
Sodium 1570 mg
Total Carbohydrate 55 g (Dietary Fiber 5 g.)
Protein 12 g

% Daily Value*:
Vitamin A 100%
Vitamin C 16%
Calcium 16%
Iron 12%

Exchanges:
3 Starch; 2 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.


Source: Betty Crocker
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