Potato Casserole with CCB
1 hour
8 servings
700 calories
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
Instructions
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.
Nutritional Information
Per serving: Calories 700, Fat 23 g (Saturated 16 g, Trans 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.