| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cooking lig, From hard c | 8 | Servings | |
INGREDIENTS
| 5 | c | Red Potatoes (About 1 1/2 Lbs); Cubed |
| 2 | c | Broccoli Florets |
| 2 | c | Carrots; Sliced |
| 1 | c | Onion; Chopped |
| 1 | c | Reduced Fat 2% Milk |
| 3/4 | c | Sharp Cheddar Cheese (3 Oz); Shredded And Divided |
| 1/2 | c | Fresh Basil; Thinly Sliced |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| Cooking Spray |
INSTRUCTIONS
Steam potato, covered, for 20 minutes or until tender. Drain and return to pan; partially mash with a potato masher. Preheat oven to 375 degrees. Steam the broccoli, sliced carrot, and chopped onion, covered, for 10 minutes or until tender. Combine the potato, steamed vegetables, milk, 1/2 c cheese, basil, salt and pepper in a large bowl. Spoon the potato mixture into a 2-quart deep baking dish coated with cooking spray, and top with 1/4 c cheese. Bake potato mixture, uncovered, at 375 for 20 minutes. Recipe by: Cooking Light, J/F 98, pg. 135 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998
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