Quick potato and vegetable casserole

Ingredients for 2 servings:

• 600 g potatoes
• 100 g lean ham, diced
• 2 bell peppers (yellow and red)
• 2 onions
• 200 g mushrooms
• 200 ml vegetable stock
• 4 tbsp processed cheese, reduced fat
• 100 ml reduced-fat cream
• salt and pepper
• Spice(s), according to your taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

suitable for WW, 10 PP per person

Boil the potatoes in salted water until tender, peel, and slice. Dice the bell peppers, slice the onions, and slice the mushrooms. Layer the potatoes and vegetables in a casserole dish. Mix the cream cheese with the vegetable broth and cream, add the ham, season to taste, and pour over the potato and vegetable layering. Bake in a preheated oven at 175°C for about 20-25 minutes. This casserole is a great way to use up leftovers; you can use leftover potatoes from the day before, and you can substitute any vegetables. For vegetarians, simply omit the ham; then it’s 9 PP per person. WW – 10 Pro Points per person