VEGETABLE CASSEROLE

[Guest guest]

VEGETABLE CASSEROLE

 

4 medium potatoes (about 1 1/4 pounds), peeled and thinly sliced salt

and pepper to taste

4 tablespoons butter or margarine, cut into pieces

2 medium onions, thinly sliced and separated into rings

4 small yellow summer squash (about 1 1/4 pounds), thinly sliced

1 cup nonfat sour cream

1/2 cup grated Parmesan cheese

 

Preheat oven to 350oF. Grease 2 1/2 quart ovenproof and broilerproof casserole;

layer 1/2 pototoes, salt, pepper, and 1/2 tablespoon butter or margarine; and

1/2 squash, salt, pepper and 1 tablespoon butter. Repeat layers. Cover tightly;

bake 1 to 1 1/4 hours, or until potatoes are forktender. In small bowl, stir

sour cream and cheese until well blended; spoon over casserole. Broil until

lightly browned. To serve, spoon down through all layers. Makes 6 servings.

 

Per serving: 260 calories; 7 g. protein; 10 g. fat; 35% calories from

fat; 32 mg. cholesterol; 34 g. carbohydrates; 252 mg. sodium; 3 g. fiber

 

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