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Post by carol on Oct 24, 2006 4:54:33 GMT -8
LAZY BOY PIEROGIS*****
2 cups cooked mini lasagna noodles, rinsed and drained 1 1/2 cups chopped onion 2 cups boiling water 1 2/3 cups instant potato flakes 3/4 cups Land O Lakes no-fat sour cream 1 1/2 cups{6 ounces} shredded Kraft reduced fat cheddar cheese
Preheat oven to 350° Spray an 8 x 8 baking dish with butter flavored cooking spray. Evenly arrange 1/2 the noodles in prepared baking dish. In a large skillet, sprayed with butter flavored cooking spray, saute onion for 6-8 minutes. Meanwhile in a large saucepan, combine boiling water and potato flakes.Mix well, using a fork.
Fold in 1/4 cup of the sour cream.Add the cheddar cheese; mix well to combine. Evenly spread potato mixture over noodles. Layer remaining 1 cup noodles over potato mixture. Top with the onion. Cover and bake for 30 minutes.Uncover and continue baking for 15 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. When serving, top each piece with 1 TBSP.sour cream.
Serves 6:Each serving equals: HE: 1 1/2 Br, 1 1/3 Pr, 1/2 Ve, 1/4 Sl, 10 OC 193 calories, 5 gm. fat, 11 gm Pr, 26 gm Ca, 287 mg So, 237 mg Cl, 1 gm Fi{4 WW Points}
Diabetic: 2 St, 1 Mt, 1/2 Ve HINT: 1 3/4 cups uncooked lasagna usually cooks up to about 2 cups.
JoAnna Lund's Healthy Exchanges Newsletter, August 2001
AWESOME DISH!
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