Directions:
- Put potatoes in a large saucepan with cold water and 1 teaspoon salt then bring to a boil.
- Cover then reduce heat and simmer 25 minutes then drain and cool.
- Peel potatoes and slice the set aside.
- Heat oil in a medium size skillet then sauté onion until soft.
- Stir in flour, mustard, celery seed and remaining salt.
- Add 1/2 cup water and vinegar then cook stirring constantly until mixture boils and thickens.
- Combine potatoes, green pepper and carrots in a bowl then add sauce mixing well.
- Spoon half the mixture into a shallow baking dish and sprinkle with 1/2 cup cheese.
- Cover with remaining potato mixture and cheese then bake uncovered at 350 for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.37 Kcal (588 kJ) | ||
| Calories from fat | 106.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.81g | 18% | |
|---|---|---|---|
| Cholesterol | 23.1mg | 8% | |
| Sodium | 538.72mg | 22% | |
| Potassium | 85.89mg | 2% | |
| Total Carbs | 2.7g | 1% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 5.86g | 12% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 167.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 217.74 Kcal (912 kJ) | ||
| Calories from fat | 164.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.33g | 18% | |
|---|---|---|---|
| Cholesterol | 35.83mg | 8% | |
| Sodium | 835.65mg | 22% | |
| Potassium | 133.23mg | 2% | |
| Total Carbs | 4.19g | 1% | |
| Sugars | 1.98g | 5% | |
| Dietary Fiber | 1.1g | 3% | |
| Protein | 9.09g | 12% | |
| Vitamin C | 17.4mg | 19% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 2% | |
| Calcium | 259.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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