Mushroom Potatoes Recipe
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/2 cup fat-free milk
- 1 large onion, chopped
- 4 medium potatoes, peeled, diced and cooked
- 1. In a bowl, combine soup, milk and onion. Stir in the potatoes. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 8 servings.
Diabetic Exchanges: One serving (1/2 cup) equals 1 starch; also, 80 calories, 159 mg sodium, 3 mg cholesterol, 16 gm carbohydrate, 2 gm protein, 1 gm fat.
Reviews for Mushroom Potatoes
"I definitely will be making these again! Easy and with great down-home flavor. You can also just quarter the potatoes and cook them in the soup mixture on the stovetop about 30-45 min. Great recipe for a busy night."