| 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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