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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Soy crumbles provide 10 grams of soy protein and 3 grams of fiber per serving. They don't require browning in the skillet, reducing your time in the kitchen. Ingredients:
1 tablespoon vegetable oil |
1 1/2 cups diced onion |
3 garlic cloves, minced |
14 large mushrooms (about 12 ounces) |
1 (12-ounce) package meatless fat-free crumbles (such as lightlife smart ground) |
1/4 cup all-purpose flour |
1 1/2 cups 1% low-fat milk |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (11-ounce) can no salt-added whole-kernel corn, drained |
1 (20-ounce) package refrigerated mashed potatoes (such as simply potatoes) |
1/2 cup reduced-fat sour cream |
2 tablespoons butter |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, and cook 5 minutes or until tender, stirring frequently. Add garlic and mushrooms; cook 8 minutes or until liquid evaporates, stirring frequently. Stir in meatless crumbles. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, and pepper, stirring with a whisk. Add to pan. Bring to a simmer; cook 2 minutes. Place in an 11 x 7-inch baking dish. Top with corn.
3. Prepare potatoes according to package directions. Stir in sour cream and butter. Spread potatoes evenly over corn. Bake at 375° for 30 minutes or until browned.
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