Vegetarian Low-Fat Potato Mushroom Casserole

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Vegetarian Low-Fat Potato Mushroom Casserole

 

3 cs. all purpose potatoes, peeled and thinly sliced

8 ozs. white mushrooms, sliced

4 ozs. shitake mushrooms, remove stems, slice

1 1/2 tsps. minced fresh rosemary, or dried

1 tsp. minced garlic

1/2 tsp. salt

1/2 tsp. pepper

1/4 c. veggie stock

 

Heat oven to 425 deg F. Have read a greased 10 " deep-dish pie plate

or shallow baking dish.

Arrange 1 C of the potatoes in dish, slightly overlapping if

necessary. Top with half the white and half the shiitake mushrooms,

1/2 tsp each rosemary and teaspoon garlic and 1/4 tsp each salt and

pepper. Drizzle with 1 T oil or broth. Top with another cup of the

potatoes, the remaining mushrooms, garlic, salt and pepper. Drizzle

with another tablespoon oil or broth, then top with remaining

potatoes, rosemary and oil or broth.

Bake uncovered 50 min to 1 hr until golden and tender when pierced with a

fork.

Makes 6 servings.

Calories...138...Fat...1 g...Protein...5 g...Carbs...32 g...Sodium...208

mg...Fiber...1.3 g.