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Add a photoServings: 6
Ingredients
- 2 cans cream of potato soup
- 1/2 c. lowfat milk
- 1 (8 ounce.) container lowfat sour cream
- 6 all purpose potatoes, thinly sliced
- 2 (10 ounce.) pkg. frzn minced broccoli, thawed and liquid removed
- 1 med. onion, finely minced
Directions
- Heat oven to 325 degrees. In a large bowl combine soup, lowfat milk, and lowfat sour cream. Add in potatoes, broccoli, and onion; stir till well mixed.
- Spray a 13 x 9 x 2 inch baking dish with non-stick vegetable cooking spray. Transfer vegetable mix to baking dish. Bake 1 1/4 to 1 1/2 hrs till potatoes are tender. Let strand 15 min before serving. Makes 9 servings. (237 calories)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 87 | 30% |
| Total Fat 9.94g | 12% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 716mg | 30% |
| Potassium 1073mg | 31% |
| Total Carbs 44.67g | 12% |
| Dietary Fiber 5.7g | 19% |
| Sugars 7.02g | 5% |
| Protein 7.91g | 13% |
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