Stuffing and potato bake

Yield: 8 Servings

Measure Ingredient
6 ounces Cornbread mix
½ cup Celery; sliced
1 \N Egg white; whipped
3 cups Mashed potatoes
½ cup Fat-free Cheddar cheese; grated
½ cup Fat-free Cheddar cheese; grated

Date: Tue, 27 Feb 1996 17:33:41 -0700 From: matejka@... (Anita A. Matejka) This is a very simple recipe to use up any leftover mashed potatoes. Recipe By: Quick & Easy Casseroles

Preheat oven to 350. Prepare a 8" square pan with cooking spray; set aside.

Prepare cornbread mix according to package directions. Then, stir in celery and egg white; set aside. To mashed potaotes, add ½ cup cheddar cheese.

In prepared pan, make 4 alternating rows of potatoes and cornbread mixture.

Bake for 30 minutes or until heated through. Sprinkle with remaining cheese over top. Bake for 5 minutes longer or until cheese has melted. Per serving: 173 Calories; 4g Fat (19% calories from fat); 5g Protein; 30g Carbohydrate; 2mg Cholesterol; 480mg Sodium Serving Ideas : Serve with a salad and dinner rolls.



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