| 1 | Heat oven to 400 degrees. |
| 2 | In 2-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until almost tender, 6 to 8 minutes; drain. |
| 3 | In large nonstick skillet over medium heat, heat oil. |
| 4 | Add mushrooms; saute over high heat until tender and liquid has evaporated; set aside. |
| 5 | In small bowl combine flour, salt and pepper. |
| 6 | Coat shallow 1 ?quart baking dish with vegetable cooking spray and cover bottom with a layer of potatoes; sprinkle with a little of the flour mixture. |
| 7 | Add a layer of mushrooms. |
| 8 | Sprinkle with some of the cheese; dot with butter. |
| 9 | Repeat layers until all ingredients are used, ending with butter; pour milk over. |
| 10 | Bake 30 minutes until potatoes are tender and top is browned. |
| 11 | Sprinkle with parsley. |
| 12 | menu: saute`ed green beans, baked apples |
| 13 | nutritional information per serving: 320 calories; 16 g fat; 40 mg cholesterol; 490 mg sodium; 35 g carbohydrate; 4 g fiber; 13 g protein. |
