Supreme Potato Casserole Recipe

4.5 1 3
Supreme Potato Casserole Recipe
Supreme Potato Casserole Recipe photo by Taste of Home
Publisher Photo

Supreme Potato Casserole Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 45 min.

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 potatoes in a large saucepan; cover with water. Cover and bring to a boil. Reduce heat; cook potatoes until tender. Drain. Peel potatoes and cut into cubes. In a blended or food processor, combine the cottage cheese, sour cream, milk, sugar and garlic powder; cover and process until smooth. In a large bowl, combine potatoes, processed cottage cheese mixture and green 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.
Originally published as Supreme Potato Casserole in Light & Tasty December/January 2005, p31

Nutritional Facts

1/2 cup: 158 calories, 3g fat (2g saturated fat), 15mg cholesterol, 391mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

  • 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
  1. Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Reduce heat; cook potatoes until tender. Drain. Peel potatoes and cut into cubes. In a blended or food processor, combine the cottage cheese, sour cream, milk, sugar and garlic powder; cover and process until smooth. In a large bowl, combine potatoes, processed cottage cheese mixture and green onion.
  2. 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.
Originally published as Supreme Potato Casserole in Light & Tasty December/January 2005, p31

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MY REVIEW
LauriePar User ID: 4460220 256232
Reviewed Nov. 1, 2016

"I made this last night and it turned out amazing! I did not change a thing and also it fit nicely in my diet."

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