Vegetarian Cottage Pie (low sodium & low fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 c Milk, 1%3-4 Potatoes3 cups California mix frozen vegetables (broccoli, cauliflower, carrots), or any type of vegetables12 oz Yogurt - Chobani Greek Yogurt Plain1 can 6 oz. Mushrooms (small) )1 tsp onion powder1 tsp Mrs Dash Chicken Grilling Blend or any Mrs Dash seasoning1/4 tsp Black Pepper4 tbsp great value grated parmesan cheese
1. Heat oven to 350ºF. Bake 3-4 potatoes in the microwave. Let cool and the peel skin off, put skinned potatoes in a blender. Add half of the milk and blend. Continue to add milk until potatoes are mashed and smooth.
2. Stir remaining ingredients except cheese in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the cheese. Spread potatoes over cheese.
Bake uncovered 25 minutes; sprinkle with remaining cheese. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
Serving Size: 4
2. Stir remaining ingredients except cheese in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the cheese. Spread potatoes over cheese.
Bake uncovered 25 minutes; sprinkle with remaining cheese. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 214.0
- Total Fat: 2.2 g
- Cholesterol: 7.0 mg
- Sodium: 340.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 6.2 g
- Protein: 17.3 g
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