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Categories:
mixed vegetables kidney beans salt mushrooms chili powder Worcestershire sauce salt pepper butter milk frozen mashed potatoes sour cream salt paprika
Viewed: 60 - Published at: 4 years agoIngredients
- 6 cups frozen mixed vegetables, thawed
- 1 (15-ounce) can kidney beans, rinsed and drained
- 2 (8-ounce) cans no-salt-added tomato sauce
- 1 (4-ounce) can sliced mushrooms, drained
- 1 teaspoon chili powder
- 1 teaspoon low-sodium Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Butter-flavored cooking spray
- 1 1/3 cups fat-free milk
- 2 2/3 cups frozen mashed potatoes, thawed
- 1/2 cup fat-free sour cream
- 1/4 teaspoon salt
- Paprika
Method
- Preheat oven to 350°.
- Combine first 8 ingredients in a large bowl; stir well. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.
- Heat milk in a medium saucepan over medium heat until very hot. (Do not boil.) Stir in potatoes; cook, stirring constantly, 5 minutes or until thickened. Stir in sour cream and 1/4 teaspoon salt.
- Spread potato mixture over vegetable mixture; sprinkle with paprika. Spray top with cooking spray. Bake at 350° for 40 minutes or until top is lightly browned. Serve immediately.
