Stuffing And Potato Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Casserole | 8 | Servings | |
INGREDIENTS
| 6 | oz | Cornbread mix |
| 1/2 | c | Celery, sliced |
| 1 | Egg white, whipped | |
| 3 | c | Mashed potatoes |
| 1/2 | c | Fat-free Cheddar cheese |
| grated | ||
| 1/2 | c | Fat-free Cheddar cheese |
| grated |
INSTRUCTIONS
Date: Tue, 27 Feb 1996 17:33:41 -0700 From: matejka@bga.com (Anita A. Matejka) This is a very simple recipe to use up any leftover mashed potatoes. Recipe By: Quick & Easy Casseroles Preheat oven to 350. Prepare a 8" square pan with cooking spray; set aside. Prepare cornbread mix according to package directions. Then, stir in celery and egg white; set aside. To mashed potaotes, add 1/2 cup cheddar cheese. In prepared pan, make 4 alternating rows of potatoes and cornbread mixture. Bake for 30 minutes or until heated through. Sprinkle with remaining cheese over top. Bake for 5 minutes longer or until cheese has melted. Per serving: 173 Calories; 4g Fat (19% calories from fat); 5g Protein; 30g Carbohydrate; 2mg Cholesterol; 480mg Sodium Serving Ideas : Serve with a salad and dinner rolls. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 171
Total Fat: 19.5g
Cholesterol: 52.7mg
Sodium: 917.6mg
Potassium: 110.5mg
Carbohydrates: 16.9g
Fiber: 1.5g
Sugar: 4.9g
Protein: 21.4g