Eat Your Veggies Hash Brown Bake

From Healthy Exchanges newsletter  Jan. 2002

"EAT YOUR VEGGIES" HASH BROWN BAKE

2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
1/3 cup Land O Lakes no-fat sour cream
2 teaspoons dried parsley flakes
1/8 teaspoon black pepper
4 1/2 cups (15 ounces) shredded loose-packed frozen potatoes
1/2 cup chopped onion
1 cup shredded carrots
1 cup frozen cut green beans, thawed
1 (2.5-ounce) jar sliced mushrooms, drained
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese

Preheat oven to 350 degrees.  Spray an 8-by-8-inch baking dish with
butter-flavored cooking spray.  In a large bowl, combine dry milk
powder and water.  Fold in sour cream, parsley, and pepper.

Add potatoes.  Mix well to combine.  Stir in onion, carrots, green beans, and
mushrooms.  Evenly spread mixture into prepared baking dish.  Bake 45 minutes.

Sprinkle Cheddar cheese evenly over top and continue baking 10 minutes
or until cheese melts.  Place baking dish on a wire rack; cool 5 minutes.

Divide into 6 servings.  Freezes well.

Serves 6 - Each serving equals:
HE:  1 Ve, 1/2 Br, 1/2 Pr, 1/3 SM, 13 OC
168 Calories, 4g Fa, 10g Pr, 23g Ca, 211mg So, 213mg Cl, 3g Fi
DIABETIC:  1 Ve, 1 St, 1/2 Mt