Homestyle Scalloped Potatoes And Mushrooms Recipe
Bookmark This Recipe | 
Add to My List | 
View My List
| Ingredients | |||
| 1 1/3 | pound | potatoes, cut into 1/8-inch slices | |
| 2 | teaspoon | oil, vegetable | |
| 1 | pound | mushrooms, cut into 1/4-inch slices | |
| 1 | tablespoon | flour | |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
| 1/2 | cup | parmesan cheese, grated | |
| 3 | tablespoon | butter, or margarine | |
| 3/4 | cup | milk, lowfat | |
| 1 | tablespoon | parsley, fresh, chopped | |
Directions: | |||
| Heat oven to 400 degrees. In 2-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until almost tender, 6 to 8 minutes; drain. In large nonstick skillet over medium heat, heat oil. Add mushrooms; saute over high heat until tender and liquid has evaporated; set aside. In small bowl combine flour, salt and pepper. Coat shallow 1 1/2-quart baking dish with vegetable cooking spray and cover bottom with a layer of potatoes; sprinkle with a little of the flour mixture. Add a layer of mushrooms. Sprinkle with some of the cheese; dot with butter. Repeat layers until all ingredients are used, ending with butter; pour milk over. Bake 30 minutes until potatoes are tender and top is browned. Sprinkle with parsley. Nutritional Information Per Serving: 320 calories; 16 g fat; 40 mg cholesterol; 490 mg sodium; 35 g carbohydrate; 4 g fiber; 13 g protein. | |||