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Potato Tomato Scallop
RECIPE BY: Mrs. Hughes
From a local recipe pamphlet.
Posted on: May 12, 2008
Ingredients
Directions
1
Cook onion in butter or margarine until transparent.2
Blend in flour, paprika, salt and pepper.3
Add water, tomatoes and bouillon cubes.4
Cook until cubes dissolve and mixture thickens.5
Place potatoes in greased 2 quart casserole; add sauce.6
Cover and bake in preheated 400 degree F oven for 1 to 1 1/4 hours.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (162g) Recipe makes 8 servings The following items or measurements are not included below: 1/8 teaspoon pepper |
||
| Calories 116 | ||
| Calories from Fat 28 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 359mg | 14% | |
| Potassium 474mg | 13% | |
| Total Carbohydrate 20.1g | 6% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 2.0g | ||
| Protein 2.6g | 5% | |
| Vitamin A 416mcg | 8% | |
| Vitamin B6 0.3mg | 16% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 22mg | 36% | |
| Vitamin E 0mcg | 0% | |
| Calcium 19mg | 1% | |
| Iron 0mg | 5% | |
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