Tater Chowder Pizza

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Healthy Exchanges

by Jo Lund

Tater Chowder Pizza

1-2/3 cups hot water

1 tsp dried onion flakes

1-1/3 cups (3 ozs) instant potato flakes

2/3 cup Carnation Nonfat Dry Milk Powder

1/4 cup (3/4 oz) grated Kraft Fat Free Parmesan Cheese

1 tsp dried parsley flakes

10-3/4 oz can Healthy Request Cream of Mushroom Soup

1 cup finely chopped celery

1/2 cup finely chopped onion

2 tbsps cold water

1 cup canned whole kernel corn, rinsed and drained

1/2 cup (2.5 oz jar) sliced mushrooms, drained

3/4 cup (3 ozs) shredded Kraft Reduced Fat Cheddar Cheese

3/4 cup (3 ozs) shredded Kraft Reduced Fat Mozzarella Cheese

Preheat oven to 425 degrees. In a medium saucepan, combine water and onion

flakes. Bring mixture to a boil. Remove from heat. Stir in potato flakes, 1/3

cup dry milk powder, Parmesan cheese and parsley flakes. Add 1/4 cup mushroom

soup. Mix well to combine. Spread mixture evenly into 9-inch pie plate. Bake

15 minutes.

Meanwhile, in a large skillet sprayed with butter-flavored cooking spray,

saute onion and celery until tender, about 8 minutes. Stir in remaining

mushroom

soup, remaining 1/3 cup dry milk powder and 2 tablespoons cold water. Add

corn and mushrooms. Mix well to combine. Spread Cheddar cheese evenly over

partially baked potato crust. Spoon vegetable mixture evenly over Cheddar

cheese.

Evenly sprinkle mozzarella cheese over top. Continue baking 8 to 10 minutes

or until mozzarella cheese is melted. Place pie plate on a wire rack and let

set 3 to 5 minutes. Cut into 6 servings.

Serves 6

209 Calories;5g Fat;15g Protein;26g Carbs;640mg Sodium;2g Fiber

Diabetic: 1-1/2 Starch; 1 Meat; 1/2 Vegetable

October 1996 Newsletter