PER SERVING (1/4th of recipe, about 1 cup): 208 calories, 3.5g fat, 665mg sodium, 33.5g carbs, 3g fiber, 10g sugars, 8g protein -- PointsPlus® value 5*
Classic spuds and (unexpected!) turnips team up in this dish, where they're smothered with cheesy goodness, HG-style. Mmmmm...
Preheat oven to 350 degrees. Spray a deep square baking pan (about 9" X 9") with nonstick spray and set aside.
Peel potato and turnip, and thinly slice both into half-moon-shaped slices. Place in a bowl and toss gently to mix. Set aside.
In a large microwave-safe bowl, combine sour cream, soup, milk, and cheese wedges, breaking cheese wedges into pieces as you add them. Add garlic, salt, and pepper. Mix well. Cover and microwave for 2 minutes, or until hot. Whisk until uniform in texture. Add 1/4 cup scallions and stir. Set aside.
Place 1/3rd of the potato and turnip slices in an even layer along the bottom of the baking pan. Top with 1/3rd of the cheese mixture, about 2/3 cup.
Repeat the layering step twice, for a total of 3 potato-turnip layers and 3 cheese-mixture layers.
Bake in the oven until potatoes and turnips are tender, 60 - 70 minutes. Sprinkle with remaining 1/4 cup scallions. If you like, season to taste with additional salt and pepper. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 30mg||9 %|
|Sodium 956.4mg||33 %|
|Potassium 466.3mg||12 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 25.6g|
|Protein 8.1g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 210
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