Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is an easy and versatile meal (not to mention low fat and full of good stuff!) This is a regular at our house, and we use whatever vegetables we happen to have laying around. I have also substituted low-fat cottage cheese for the sour cream and found that to be a nice change. I make this with no salt and season at the table, as everyone at my house has different sodium preferences. Adjust to suit your tastes.

Ingredients Nutrition

Directions

  1. Grease a 9x13 pan and preheat oven to 375.
  2. Mix all ingredients in large bowl until well mixed.
  3. Turn into pan and bake for about 1 hr (or until browned and set up.) Let cool a bit before slicing.
  4. This recipes is completely versatile as you can adjust the vegetable portions and substitute whatever you may have in your fridge.
  5. I have added zucchinni, kale, cabbage and squash and adjusted the number of potatoes down to accommodate for this.
  6. I have also tried different seasoning combinations.

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