Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground round |
| 1 cup | Chopped onion |
| 28 ounces | Canned diced tomatoes; undrained |
| 1 tablespoon | Worcestershire sauce |
| 2 cups | Sliced peeled potatoes |
| ⅓ cup | All-purpose flour |
| 10 ounces | Frozen corn; thawed |
| 10 ounces | Frozen lima beans; thawed |
| 1 medium | Green bell pepper; cut into strips |
| 1½ cup | Shredded reduced-fat cheddar cheese; 6 ounces |
In a skillet, brown beef; drain. Add onion, tomatoes and Worcestershire sauce. Spoon into a 3-qt. casserole coated with nonstick cooking spray.
Layer with potatoes, flour, corn, lima beans and green pepper. Cover and bake at 375 degrees for 1-¼ hours. Sprinkle with cheese; cover and let stand until melted. Yield: 8 servings.
NUTRITIONAL INFORMATION--Serving Size: ⅛ recipe, Calories: 280, Total Fat: 7 gm, Calories from Fat: 23%, Saturated Fat: 4 gm, Cholesterol: 44 mg, Sodium: 455 mg, Carbohydrate: 33 gm, Protein: 23 gm Recipe by: - Lowfat Country Cooking Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle" <catspaw@...> on Jan 22, 1998