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Ingredients
- 2 c. thinly sliced potatoes
- 1/2 c. sliced mushrooms
- 1/2 c. sliced onion
- 4 beef bouillon cubes
- 1 tsp. salt
- 1/4 tsp. thyme leaves
- dash of pepper
Method
- In nonstick 9-inch square baking pan, combine mushrooms, potatoes and onion.
- Dissolve bouillon cubes in 1 1/2 cups boiling water.
- Add salt, thyme and pepper.
- Pour over vegetables.
- Cover and bake at 350° for 30 minutes.
- Uncover and bake 15 minutes more or until vegetables are tender.
- Makes 6 servings.
- About 55 calories each.