Directions:
- In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in the broth, cream cheese and mustard until blended. Remove from the heat. Stir in the potatoes.
- Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the crushed crackers, Parmesan cheese and butter; sprinkle over the top.
- Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand for 10 minutes before serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.3 Kcal (1919 kJ) | ||
| Calories from fat | 207.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23g | 35% | |
|---|---|---|---|
| Cholesterol | 17.08mg | 6% | |
| Sodium | 591.09mg | 25% | |
| Potassium | 681.73mg | 15% | |
| Total Carbs | 53.74g | 18% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 4.97g | 20% | |
| Protein | 12.27g | 25% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 2.8mg | 16% | |
| Calcium | 155.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 242.1 Kcal (1014 kJ) | ||
| Calories from fat | 109.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 35% | |
|---|---|---|---|
| Cholesterol | 9.02mg | 6% | |
| Sodium | 312.25mg | 25% | |
| Potassium | 360.13mg | 15% | |
| Total Carbs | 28.39g | 18% | |
| Sugars | 1.45g | 11% | |
| Dietary Fiber | 2.63g | 20% | |
| Protein | 6.48g | 25% | |
| Vitamin C | 4mg | 12% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 1.5mg | 16% | |
| Calcium | 82.1mg | 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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