Artichokes au gratin - butter busters^

9 ----------

Ingredients

Quantity Ingredient
2 eaches Pk (9oz) Bird's Eye frozen artichoke hearts
1 each Tb lemon juice
¼ cup Liquid Butter buds or fatfree chicken broth
1 dash Pepper
1 teaspoon Onion salt
¼ teaspoon Dry mustard
⅓ cup Flour
½ cup Artichoke cooking liquid
1½ cup Hot slkim milk
¼ cup Egg Beaters
2 cups Grated nonfat Cheddar cheese
1 can (8oz) lsiced mushrooms, rinsed and drained
2 eaches Tb crushed Pepperidge Farms seasoned cube style stuffing

Directions

Heat oven to 400F. Cook artichoke hearts according to package directions adding lemon juice to water. Drain and reserve cooking liquid. Place artichokes on a 9" square baking dish that has been sprayed with a nonstick coating. Saute onions in Butter Buds. Add pepper, onion salt, flour and dry mustard. Stir until smooth.

Gradually add artichoke juice, hot skim milk and mushrooms. cook, stirring constantly, until thickened. Remove from heat. Add Egg Beaters and half the cheese. Stir until well blended. Pour over artichoke hearts. Sprinkle cheese and crushed stuffing cubes on top.

Bake at 400F. for 15 minutes. Per serving: 87 cal., 0.4g fat (4%), 2mg chol., 1g fiber, 7g pro., 14g carb., 618mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

Related recipes