Potato-Vegetable Pie

Name: Potato-Vegetable Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams kidney beans, rinsed and drained; 113 grams sliced mushrooms, drained; 1 teaspoon chili powder; 315 milliliters fat-free milk; 1 liters frozen mixed vegetables, thawed; 6 servings Paprika; 1 teaspoons pepper; 631 milliliters frozen mashed potatoes, thawed; 0 teaspoons salt; 1 teaspoons salt; 118 milliliters fat-free sour cream; 454 grams no-salt-added tomato sauce; 1 teaspoon low-sodium Worcestershire sauce

Potato-Vegetable Pie is a gluten free recipe with 6 servings. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 314 calories, 16g of protein, and 6g of fat. If you have salt, worcestershire sauce, chili powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine first 8 ingredients in a large bowl; stir well. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bowl

Heat milk in a medium saucepan over medium heat until very hot. (Do not boil.) Stir in potatoes; cook, stirring constantly, 5 minutes or until thickened. Stir in sour cream and 1/4 teaspoon salt.

Ingredients you will need

Sour Cream