Directions:
- In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish.
- Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.9 Kcal (1792 kJ) | ||
| Calories from fat | 208.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.17g | 36% | |
|---|---|---|---|
| Cholesterol | 15.35mg | 5% | |
| Sodium | 613.27mg | 26% | |
| Potassium | 365.02mg | 8% | |
| Total Carbs | 45.18g | 15% | |
| Sugars | 9.84g | 39% | |
| Dietary Fiber | 6.42g | 26% | |
| Protein | 11.07g | 22% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 11.6mg | 64% | |
| Calcium | 158mg | 16% | |
| Amount Per 100 g | |||
| Calories | 112.36 Kcal (470 kJ) | ||
| Calories from fat | 54.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 36% | |
|---|---|---|---|
| Cholesterol | 4.03mg | 5% | |
| Sodium | 161.04mg | 26% | |
| Potassium | 95.85mg | 8% | |
| Total Carbs | 11.86g | 15% | |
| Sugars | 2.58g | 39% | |
| Dietary Fiber | 1.68g | 26% | |
| Protein | 2.91g | 22% | |
| Vitamin C | 3.8mg | 24% | |
| Iron | 3mg | 64% | |
| Calcium | 41.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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