Supreme Potato Casserole Recipe

Supreme Potato Casserole Recipe photo by Taste of Home

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Cottage cheese and sour cream give a delicious creamy coating to the tender cubes of potatoes in this side dish. i usually double the recipe when serving it to guests. They never realize it's light. —Joy Allen of Forsyth, Georgia

This recipe is:

Healthy

Diabetic Friendly

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Supreme Potato Casserole Recipe

Prep: 45 min. Bake: 45 min.

Yield: 6 Servings

45 45 90

Ingredients

3 medium potatoes (about 1-1/2 pounds)
1 cup (8 ounces) fat-free cottage cheese
1/2 cup reduced-fat sour cream
1 tablespoon fat-free milk
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons sliced green onion
1/2 cup shredded reduced-fat cheddar cheese

Directions

Place the potatoes in a large saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 10-15 minutes or until tender. Drain. Peel potatoes and cut into cubes.
In a blender or food processor, combine the cottage cheese, sour cream, milk, sugar, salt and garlic powder; cover and process until smooth. Transfer to a large bowl; stir in the potatoes and onion.
Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with cheese. Bake 15 minutes longer or until the cheese is melted. Yield: 6 servings.

Nutritional Analysis: One serving (1/2 cup) equals 158 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 391 mg sodium, 24 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Originally published as Supreme Potato Casserole in Light & Tasty December/January 2005, p31