Potato, Mushroom, And Spinach Casserole
Ingredients
- 2 cup Regular Rolled Oats
- 5 0.5 cup Skinned Buttermilk
- 5 0.5 cup Whole-Wheat Pastry Flour
- 1 tsp Baking Soda
- 1. Combine oats and buttermilk, cover and soak for 1-2 hours.
- 2. Combine flour, and baking soda, add to oat mixture; knead to a
- 5 Red potatoes
- 1 lb. Mushrooms
- 2 Bunches of fresh spinach
- 1 Lg. Yellow onion
- 3-1/2 oz. Large curd low-fat cottage cheese
- 3 Green canned chilies (Ortega)
- 1/2 c. Non-fat powdered milk
- 2 Egg whites or _ cup of Egg Beater
Instructions
- 1
smooth, soft dough. Shape into a round shape (1 inch thick) and
- 2
place in a 9-inch round pan.
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3. Bake in a 400 degree oven for 30 minutes; then reduce heat to 350
- 4
degree and continue to bake for 10 minutes.
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Ingredients:
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A simple casserole that is tasty and nutritious:
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1. Slice potatoes, shred spinach into small pieces, dice onion, and slice
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mushrooms. Place all ingredients in a covered pan with 1/2 cup of
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vegetable stock or spring water. Cook at low temperature until the
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potatoes are tender. Drain liquid and save.
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2. Beat 2 egg whites or Egg Beater with 1/2 cup of powder non-fat milk
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and fold into mixture.
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3. Place mixture into a casserole (9"x 9"), add drained liquid and
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sprinkle with cheese.
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4. Bake in a 350 degree (pre-heated) oven for 45 minutes or until the
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liquid is absorbed.
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Makes 12 servings.