Potato Casserole with CCB
Low-sodiumSugar ConsciousOne DishDinnerLunchVegetarianGluten-freeThanksgivingHigh ProteinSide DishesGarlic-freeChristmas
Ingredients
- 12 large potatoes, peeled, cubed, and boiled in salted water until tender
- 2 cups sour cream
- 1 bunch green onions, thinly sliced
- 3 cups grated cheddar cheese, reserve 1 cup
- 3 tbsp CCB Dip Mix
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- Preheat oven to 350° F (175° C).
- Drain potatoes and mash until lump-free.
- Stir in remaining ingredients and spoon into an oven-proof casserole dish lightly sprayed with vegetable oil.
- Sprinkle with reserved cheese. Cover and refrigerate for up to 2 days.
- Bake uncovered for 45 minutes.
Epicure Products Used
Nutritional Information
Per serving: Calories 700, Fat 23 g (Saturated 16 g, 0 0 g), Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 101 g (Fiber 11 g, Sugars 8 g), Protein 23 g.
Tips
Use low-fat cheese and light sour cream to save 260 calories and 20 g of fat (12 g saturated) per serving.