Scalloped Potatoes - Healthy Exchanges

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

My Favorite Joanna Lund scalloped potat recipe


9 cups shredded loose-packed frozen potatoes
1 1/2 cups Onion; finely chopped
1 10.75-oz can Healthy Request Cream of Mushroom Soup
1 1/2 cups Carnation Evaporated Skim Milk; one 12-fluid-ounce can
1 cup shredded Kraft reduced-fat Cheddar; + 2 tablespoons
1/4 cup chopped pimiento; one 2-ounce jar drained
1/8 teaspoon Black pepper

Original recipe makes 6



Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine potatoes, onion, mushroom soup, and evaporated skim milk. Stir in Cheddar cheese, pimiento, and black pepper. Cover and cook on LOW for 6 to 8 hours. Mix gently before serving.

HINT: Mr. Dell's frozen shredded potatoes are a good choice, or raw shredded potatoes may be used in place of frozen potatoes.

Each serving equals:HE: 1 Bread, 1 Protein, 1/2 Skim Milk, 1/2 Vegetable, 1/4 Slider, 6 Optional Calories--------------------------------------244 Calories, 4 gm Fat, 14 gm Protein, 38 gm Carbohydrate, 457 mg Sodium, 362 mg Calcium, 4 gm Fiber--------------------------------------DIABETIC: 1-1/2 Starch, 1 Meat, 1/2 Skim Milk, 1/2 Vegetable

Yield: "1 cup"

Per Serving (excluding unknown items): 15 Calories; trace Fat (3.5% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

Verified by stevemur
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