Dinner

Cream Potato Casserole from magazine is for Dinner.

Cream Potato Casserole from magazine takes 30 minutes to prepare.

Cream Potato Casserole from magazine takes 70 minutes to cook.

Cream Potato Casserole from magazine makes 6 servings.

The ingredients for Cream Potato Casserole from magazine are:

1 to 2 tsp onion powder
2 tbsp canola oil
2 tbsp whole wheat flour
2 tbsp Dijon mustard
1-3/4 cups rice milk
5 oz cream cheese, reduced 1/3 less fat
1/3 cup parmesan cheese
2 tsp italian seasoning
1-1/2 lbs. red potatoes (or Yukon gold) cut in slices or wedges.
8 oz cooked ham (used 97% fat free, water added)
1/2 cup coarsely chopped pita chips

Here is how you make Cream Potato Casserole from magazine:

1. Preheat oven to 350 degrees F. Grease a 2 qt rectangular baking dish, set aside. 2. For sauce, in medium saucepan combine onion powder, canola oil , flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened. Reduce heat to low. Whisk in cream cheese until smooth. Add the parmesan cheese to melt. Stir in italian seasoning. 3. In bowl, combine potatoes, ham, and sauce, toss to combine. Transfer to prepared baking dish. 4. Bake, covered, 1 hour or until potatoes are tender. Uncover, and sprinkly with pita chips. Bake uncovered for 10 minutes. Let stand 10 minutes before serving. Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user KAIELLO.

The nutritional information for Cream Potato Casserole from magazine is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 381.7

• Total Fat: 16.7 g
• Cholesterol: 82.9 mg
• Sodium: 1,678.3 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 2.6 g
• Protein: 27.7 g