Oregano Potato Casserole Recipe

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Oregano Potato Casserole Recipe

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Seasonings, cottage cheese, sour cream and eggs dress up ordinary mashed potatoes. These are fluffy and light and pair well with any meaty main dish.—Barbara Stewart, Portland, Connecticut
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 2-1/2 cups mashed potatoes (with added milk)
  • 1 cup cream-style cottage cheese
  • 1/2 cup sour cream
  • 3 eggs, separated
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1/2 teaspoon seasoned salt
  • 2 tablespoons butter

Directions

In a large bowl, combine potatoes, cottage cheese, sour cream, egg yolks, oregano, parsley and seasoned salt. In a bowl, beat the egg whites until stiff peaks form; fold into potato mixture.
Transfer to a lightly greased 2-1/2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 1 hour or until lightly browned. Yield: 6-8 servings.
Originally published as Oregano Potato Casserole in Taste of Home August/September 1998, p41

Nutritional Facts

3/4 cup: 164 calories, 9g fat (5g saturated fat), 103mg cholesterol, 468mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 8g protein.

  • 2-1/2 cups mashed potatoes (with added milk)
  • 1 cup cream-style cottage cheese
  • 1/2 cup sour cream
  • 3 eggs, separated
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1/2 teaspoon seasoned salt
  • 2 tablespoons butter
  1. In a large bowl, combine potatoes, cottage cheese, sour cream, egg yolks, oregano, parsley and seasoned salt. In a bowl, beat the egg whites until stiff peaks form; fold into potato mixture.
  2. Transfer to a lightly greased 2-1/2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 1 hour or until lightly browned. Yield: 6-8 servings.
Originally published as Oregano Potato Casserole in Taste of Home August/September 1998, p41

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