Cheesy Meat and Potato Casserole

Cheesy Meat and Potato Casserole

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From: Diabetic Living Magazine

Plan ahead to make extra pork chops (see associated recipe, below) for this easy, cheesy casserole.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Nonstick cooking spray
  • 1 pound red or Yukon Gold potatoes, cut into ½-inch thick wedges
  • 5 green onions, thinly sliced
  • 2 cloves garlic, minced
  • ½ (8 ounce) package reduced-fat cream cheese (Neufchâtel), cut up
  • 2 tablespoons Dijon mustard
  • 1 teaspoon snipped fresh sage or ½ teaspoon dried sage, crushed
  • ¾ cup fat-free milk
  • Reserved pork chops from Sage-Scented Pork Chops (see associated recipe), cubed
  • 1 cup jarred roasted red sweet peppers, drained and thinly sliced
  • 3 ounces Gruyère or Swiss cheese, shredded ( ¾ cup)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 2-quart square baking dish with nonstick spray; set aside. In a large saucepan, cook potatoes, covered, in enough lightly salted boiling water to cover for 10 to 12 minutes or just until tender. Drain and set aside.
  2. For sauce, coat a medium saucepan with nonstick spray; heat over medium heat. Add 4 of the green onions and the garlic to saucepan. Cook for 3 to 5 minutes or until onion is tender, stirring frequently. Remove from heat. Add cream cheese, mustard, and sage to onion mixture. Stir until cheese is melted and smooth. Gradually add milk, stirring until smooth.
  3. Layer half the potato wedges in prepared baking dish. Top with half the pork chops, half the red peppers, half the sauce, and half the Gruyere cheese. Repeat layers once except do not top with remaining Gruyere cheese.
  4. Bake, covered with foil, for 20 minutes. Uncover and top with remaining Gruyere cheese. Bake 5 to 10 minutes more or until heated through and cheese is starting to brown. Let stand 10 minutes. Sprinkle with remaining sliced green onion before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 362 calories; 19 g fat(8 g sat); 2 g fiber; 17 g carbohydrates; 29 g protein; 32 mcg folate; 98 mg cholesterol; 3 g sugars; 517 IU vitamin A; 78 mg vitamin C; 249 mg calcium; 2 mg iron; 400 mg sodium; 888 mg potassium
  • Nutrition Bonus: Vitamin C (130% daily value), Calcium (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ vegetable, 1 starch, 4 lean meat, 2 fat

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