Light potato casserole made from dumpling dough

Ingredients for 1 servings:

• 150 g dumpling dough, raw, from the refrigerated section
• 1 small onion(s)
• 60 g cooked ham, 2 slices
• 150 g mushrooms, fresh or frozen
• 100 g vegetables, as desired, e.g. kohlrabi, cauliflower, broccoli, etc.
• 50 g processed cheese, max. 12% fat
• salt and pepper
• Parsley
• 2 tbsp Cremefine for cooking, 7% fat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with mushrooms and cooked ham, low-fat

Spread the dumpling dough on the bottom of a heatproof dish and press down firmly. Dice the cooked ham and onions. Cook the mushrooms, onions, and finely chopped vegetables in a pan until the mushroom juices have evaporated. Add the cooked ham and cook for another 2-3 minutes while stirring. Add the processed cheese, parsley, and Cremefine, season to taste, and bring back to a boil while stirring. Pour the mixture onto the dumpling dough and bake at approximately 180-200°C for 30 minutes. This portion has approximately 380 kcal and is low in fat. LF 30 = 24%. Note: This is a delicious vegetarian dish without the cooked ham.