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Potatoes and Wild Mushrooms Au Gratin Recipe

Potatoes and Wild Mushrooms Au Gratin Recipe

6 servings



1/2 cup each: chopped red or green bell pepper, onion, frozen tiny peas

1 1/2 cups frozen broccoli florets

1 1/2 ounces dried shiitake mushrooms, broken into small pieces

2 cups water

1 package dried julienned potatoes

3/4 cup fat-free milk

1 - 1 1/2 cups shredded reduced-fat Swiss or Cheddar cheese


Saute bell pepper and onion in lightly greased medium saucepan until tender, about 5 minutes. Add peas, broccoli, dried mushrooms, and water, heat to boiling. Pour mixture over potato and sauce mix in 2-quart casserole, stir in milk and cheese. Bake, uncovered, at 400 degrees until golden, 20 to 30 minutes.

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