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Low Fat Stuffing and Potato Bake
6 ozs cornbread mix
1/2 c celery, sliced
2 whole egg whites, slightly beaten
3 c mashed potatoes
1/2 c fat-free cheddar cheese, grated
1/2 c fat-free cheddar cheese, grated
8 whole potato dinner rolls
Preheat oven to 350. Prepare a 8" square pan with cooking spray; set aside. Prepare cornbread mix according to package directions. Then, stir in celery and egg white; set aside. To mashed potatoes, add half cup cheddar cheese. In prepared pan, make 4 alternating rows of potatoes and cornbread mixture. Bake for 30 minutes or until heated through. Sprinkle with remaining cheese over top. Bake for 5 minutes longer or until cheese has melted.
Makes 8 servings.
Calories......298.....Fat.....5 g.....Carbs.....54 g.....Sodium......729 mg.....Fiber....2.5 g.
Serving Ideas:
Serve with a salad and potato dinner rolls.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
