breakfast hashbrown casserole
#305145 - 04/16/07 06:35 PM
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blackrvn5
Reged: 04/02/07
Posts: 268
Loc: Virginia
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Ok, I have this favorite breakfast potato casserole and need help with a couple of the ingredients...
32 oz potatoes
1/2 c. melted butter- substitute soy
1 c. cream potato/chicken soup????
8 oz sour cream (tofutti)
1 1/2 - 2 cups chedder cheese (soy)
small onion finely chopped.
Mix together, put in 9x13pan, cover with crushed corn flakes and bake for 45 minutes at 350 degrees.
What do I use to substitute the soup? Is everything else ok?
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Susan
IBS-A, Gas, Pain, Reflux
"The first in time and the first in importance of the influences upon the mind is that of nature. Every day, the sun; and after sunset, night and her stars. Ever the winds blow; ever the grass grows."
Emerson, August 31, 1837
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Unfortunately, even if you substitute soy ingredients, that's not going to be safe for IBS - it's WAY too high in fat. Soy margarine is pure fat, and soy cheese and Tofutti sour cream are also very high in fat. No good.
Sorry. 
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Bummer! I guess it makes sense, always got sick after eating it. It sure did taste good going down, always paid for it afterwards.
--------------------
Susan
IBS-A, Gas, Pain, Reflux
"The first in time and the first in importance of the influences upon the mind is that of nature. Every day, the sun; and after sunset, night and her stars. Ever the winds blow; ever the grass grows."
Emerson, August 31, 1837
Print
Remind Me
Notify Moderator
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