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Potato Chowder Bake

All of the comfort of your favorite pot pie, bakes into a savory casserole bake.

Yield: 60, #8 scoop
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Potato Chowder Bake

Ingredients

1  carton BAF Scalloped Potato Casserole – Reduced Sodium
5  qt Boiling water
4  oz Butter, unsalted
2 1/2  cups Caramelized onions, sliced
2  cups Celery, ¼” diced
3  cups Carrots, shredded
1  Tbsp Thyme, dried
1/3  cup Lemon juice (fresh or concentrate)

Instructions

  1. Add water and butter to 2-1/2” deep, full-size steamtable pan. Stir in sauce packs until dissolved.
  2. Add onion, celery, carrots, thyme, and lemon juice. Stir well.
  3. Add potato slices. Stir well.
  4. Bake in 325° F convection oven for 45-60 min (425° F conventional).

Nutritional Information Per Serving

Calories - 80 Protein - 1 g SatFat - 1 g
Fat - 2 g Carbs - 15 g Fiber - 1 g
Iron - 2 % Sodium - 220 mg Potassium - 115 mg
Vitamin A - 15 %
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