Potato-Vegetable Pie

Name: Potato-Vegetable Pie
Ingredients: 6 cups frozen mixed vegetables, thawed; 1 (15-ounce) can kidney beans, rinsed and drained; 2 (8-ounce) cans no-salt-added tomato sauce; 1 (4-ounce) can sliced mushrooms, drained; 1 teaspoon chili powder; 1 teaspoon low-sodium Worcestershire sauce; 1/2 teaspoon salt; 1/2 teaspoon pepper; Butter-flavored cooking spray; 1 1/3 cups fat-free milk; 2 2/3 cups frozen mashed potatoes, thawed; 1/2 cup fat-free sour cream; 1/4 teaspoon salt; Paprika

14 ingredients

4 steps

Ingredients

6 cups frozen mixed vegetables, thawed
1 (15-ounce) can kidney beans, rinsed and drained
2 (8-ounce) cans no-salt-added tomato sauce
1 (4-ounce) can sliced mushrooms, drained
1 teaspoon chili powder
1 teaspoon low-sodium Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Butter-flavored cooking spray
1 1/3 cups fat-free milk
2 2/3 cups frozen mashed potatoes, thawed
1/2 cup fat-free sour cream
1/4 teaspoon salt
Paprika

Directions

1

Preheat oven to 350°.
2

Combine first 8 ingredients in a large bowl; stir well. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.
3

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.
4

Spread potato mixture over vegetable mixture; sprinkle with paprika. Spray top with cooking spray. Bake at 350° for 40 minutes or until top is lightly browned. Serve immediately.