Doris McFatridge's 

Prep: 15 min Cook: 30 min
Cost per Serving: $1.01

While she gets a salad ready, Doris lets this creamy, yet fat-reduced dish cook in her

 8 medium-size all-purpose potatoes (3 pounds), peeled and cut in 1/4-inch rounds
 1/2 cup water
 1 can (10 3/4 ounces) condensed 97 percent fat-free cream of mushroom soup
 1 soup-can 1 percent-fat milk
 1 cup (8 ounces) light sour cream
 1 can (3 to 4 ounces) sliced mushrooms, drained
 1 tablespoon each dried minced onions and dried parsley 
 1/4 teaspoon pepper
 1 can (12 ounces) luncheon meat or 12 ounces ham, cut in bite-size chunks (2 1/2 cups)

1. Have ready a shallow 3-quart microwave-safe baking dish. 
2. Put sliced potatoes and water in baking dish. Cover with lid or vented plastic wrap
and microwave on high 10 minutes, stirring once after 5 minutes, until crisp-tender.
Drain off any liquid.
3. Meanwhile mix remaining ingredients in a medium-size bowl. Add to potatoes and
stir gently to mix and coat. 
4. Microwave on high 15 to 20 minutes until hot and potatoes are tender. Let stand 10
minutes before serving.

* Serves 6. Per serving: 454 cal, 16 g pro, 42 g car, 25 g fat, 50 mg chol, 1,009 mg sod.
Exchanges: 2 3/4 starch/bread, 2 1/2 fat

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