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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From BHG. Per serving: 406 calories, 21 g fat, 20 mg cholesterol, 49 g carb, 5 g fiber, 10 g protein. Ingredients:
3 cups frozen diced frozen hash browns with onions and peppers |
2 tablespoons cooking oil |
2 cups commercial meatless spaghetti sauce (with mushrooms,i use ragu) |
1 cup frozen peas and carrot |
1 cup frozen whole kernel corn |
1/2 cup shredded cheddar cheese or 1/2 cup mozzarella cheese |
Directions:
1. In a big skillet, cook potatoes in hot oil over medium heat for 6 to 10 minutes or until nearly tender, stirring frequently.
2. Add in spaghetti sauce, peas and carrots, and corn; stir to combine.
3. Bring to a boil; lower heat, cover, and simmer for 5-7 minutes or until vegetables are tender.
4. Season to taste with salt/pepper.
5. Sprinkle with cheese; let stand, covered, for about 1 minute or until cheese starts to melt.
6. **An alternative is to use 1 cup tomato sauce and 1 cup salsa in place of the spaghetti sauce.
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