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In large saucepan over medium heat, cook onions in margarine until tender. Stir in flour, salt, sage and pepper; cook until bubbly. Stir in broth, milk and mushrooms. Cook and stir until mixture boils and is slightly thickened. Stir in remaining ingredients except Swiss cheese. Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with Swiss cheese. Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot and bubbly. If desired, sprinkle with additional chopped fresh parsley. Makes 6 to 8 servings.
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 208 (63%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 70.6mg||22 %|
|Sodium 543.5mg||19 %|
|Potassium 275.2mg||7 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.8g|
|Protein 22g||31 %|
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Calories per serving: 329
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