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SLIM, TRIM, AND SCALLOPED SPUDS

Source of Recipe

Unkown
Makes 6 servings.

1 1/2 cups sliced mushrooms
3/4 cup rings of sliced onion
1/4 cup all-purpose flour
2 cups skim milk
1 tbsp. minced fresh dill OR 1/2 tsp. dried dill weed
1 tsp. "lite" Worcestershire sauce
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded reduced-fat Swiss cheese (2 ozs.)
4 large potatoes, peeled and sliced into 1/4-in. thick rounds

Preheat oven to 350 F. Spray a medium saucepan with non-stick spray. Add onions and mushrooms. Cook and stir over medium-high heat until vegetables are tender, about 5 minutes.

Sprinkle flour over vegetables. Stir until vegetables are evenly coated with flour. Gradually stir in milk. Cook until mixture is thick and bubbly, about 5-6 minutes, stirring frequently. Add dill, Worcestershire sauce, salt, pepper, and shredded cheese. Cook for 1 more minute, until cheese is melted. Remove from heat.

Spray a medium casserole dish with non-stick spray. Spread 1/3 of potatoes over bottom, followed by 1/3 cheese sauce. Repeat layering two more times. Cover and bake for 1 1/2 hours. Let potatoes stand for 10 minutes before serving.

Per serving: 272 calories, 2.3 g fat, 53.3 g carbohydrate, 11.1 g protein, 164 mg sodium, 9 mg cholesterol; Calories from fat: 7.4%