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    6 pt. Potato & Spinach Casserole


    Source of Recipe


    Kathy Steele

    List of Ingredients




    3 pounds russet potatoes (6 to 8), peeled, cooked and mashed
    2 Tbl. chives, chopped or green onion tops
    1 cup non-fat sour cream
    1/2 cup non-fat butter squeeze spread
    1 tsp. salt
    1 (10 oz.) pkg. frozen chopped spinach, thawed and well-drained
    1/2 tsp. freshly ground black pepper
    1/2 cup (2 oz.) low-fat sharp Cheddar cheese, shredded

    Recipe



    Preheat oven to 400¼. Coat a 2-quart casserole with cooking spray. In a large bowl, combine all ingredients except cheese. Bake, uncovered, for 15 minutes. Combine cheeses and sprinkle on top of casserole; bake 5 minutes longer.

    Yield: 6 servings (1 cup each)

    PER SERVING: CALORIES 309 FAT 3.3g SATURATED FAT 1.4g SODIUM 783mg CARBOHYDRATE 61g PROTEIN 12g CHOLESTEROL 7mg FIBER 4.6g
    Exchange: 4 carbohydrate (1/2 skim milk, 3 starch, 1 vegetable)
 

 

 

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