Potato Casserole with CCB

1 hour

8 servings

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

  1. Preheat oven to 350° F (175° C).
  2. Drain potatoes and mash until lump-free.
  3. Stir in remaining ingredients and spoon into an oven-proof casserole dish lightly sprayed with vegetable oil.
  4. Sprinkle with reserved cheese. Cover and refrigerate for up to 2 days.
  5. Bake uncovered for 45 minutes.

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.