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Ingredients
- 6 medium carrots, coarsely minced
- 1 medium onion, coarsely minced
- 4 medium potatoes, coarsely minced
- 3 c. cubed, cooked ham
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (10 3/4 ounce.) can cream of mushroom soup, undiluted
- 1 c. lowfat milk
- 1/2 c. frzn green peas, thawed
- Cheese Crust
Directions
- Combine carrots, onion, and a small amount of water in a large saucepan; cover and cook over medium heat about 10 min. Add in potatoes, ham, salt, and pepper; cover and cook about 5 min, or possibly till potatoes are tender. Drain mix, discarding liquid.
- Combine the ham-vegetable mix, soup, lowfat milk, and peas; stir well. Spoon into a lightly greased 2 1/2 qt casserole. Top with Cheese Crust; seal and flute edges. Cut slits in top for steam to escape. Bake at 350 degrees for 35 min or possibly till golden. Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 98 | 29% |
| Total Fat 10.95g | 14% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 2025mg | 84% |
| Potassium 1078mg | 31% |
| Total Carbs 33.16g | 9% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.51g | 5% |
| Protein 26.24g | 42% |
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