Recipe: Mashed Potato Casserole
Yield: 7 Servings
2 lb Baking potatoes, cut into -- 1-inch pieces 8 oz Nonfat process cream cheese -- product, (1 package) 1 c Plain nonfat yogurt
1/2 ts Garlic powder
1/4 ts Salt
Vegetable cooking spray 2 tb Reduced-calorie margarine, -- melted
1/2 ts Paprika
Place potato in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until very tender; drain.
Combine potato, cream cheese, and next 3 ingredients in a bowl; beat at medium speed of an electric mixer 2 minutes or until smooth.
Spoon into an 11 x 72-inch baking dish coated with cooking spray; drizzle margarine over potato mixture. Sprinkle with paprika.
Bake, uncovered, at 350 degrees for 30 minutes. Yield: 7 servings (serving size: 1 cup).
Per serving: 223 Calories; 13g Fat (52% calories from fat); 6g Protein; 21g Carbohydrate; 36mg Cholesterol; 242mg Sodium
NOTES : To speed up dinner, make this casserole the night before and store in the refrigerator. Gail Park, of Saratoga Springs, New York, says it's a hit at potluck dinners.
Recipe by: Cooking Light, May 1994, page 133
Posted to MC-Recipe Digest V1 #406 by firstname.lastname@example.org on Jan 28, 1997.
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