Recipe Details
Ingredients
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8largepotatoes, peeled and quartered
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2carrots, sliced
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1(16 ounce) packagefrozen mixed vegetables, thawed
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3tablespoonsbutter
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½teaspoongarlic powder
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½teaspoondried basil
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½teaspoondried parsley
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¼teaspoonsalt
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¼teaspoonground black pepper
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6tablespoonsmilk, or more as needed
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1teaspoonvegetable oil
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1onion, chopped
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1(19 ounce) cankidney beans, drained
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1(14.5 ounce) candiced tomatoes, drained
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1(8 ounce) cantomato sauce
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1teaspoonsoy sauce
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½teaspoonwhite sugar
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1cupshredded Cheddar cheese
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½teaspoonpaprika
Cooking Directions
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Preheat the oven to 375 degrees F (175 degrees C).
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.
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While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
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Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.
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Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.
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Transfer mixture to an 8×8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.
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Bake uncovered in the preheated oven for 30 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories686 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 8g |
41% |
Cholesterol 36mg |
12% |
Sodium 933mg |
41% |
Total Carbohydrate 120g |
43% |
Dietary Fiber 22g |
77% |
Total Sugars 11g |
|
Protein 24g |
48% |
Vitamin C 118mg |
131% |
Calcium 281mg |
22% |
Iron 7mg |
39% |
Potassium 2519mg |
54% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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