Title: Creamy Potluck Potatoes
Categories: Side Vegetable Cheese
Yield: 10 Servings

5	lg	Potatoes, peeled and chpd
1	cn	Reduced sodium cream of
		Chicken soup
1/2	c	Light dairy sour cream
4	oz	Reduced fat cream cheese
1/4	oz	Butter flavor seasoning mix
3/4	c	Shredded reduced fat Cheddar
		Cheese
1/4	c	Sliced green onions
1/4	c	Skim milk
1	tb	Parsley flakes
1/4	ts	Garlic salt
1/4	ts	Pepper

In a large saucepan cook potatoes in boiling water for 10-12 minutes or until tender. Drain. Rinse with cold water. Drain again.

In a large mixing bowl stir together the soup, sour cream, cream cheese and the dry butter flavored seasoning mix. Stir in 1/4 c of the shredded cheese, 3 T of the green onions, the skim milk, parsley, garlic salt, and pepper. Stir in the cooked potatoes. Transfer the mixture to a 2 quart rectangular baking dish.

Bake, uncovered, in a 350 degree oven for 30-35 minutes or until heated through. Sprinkle with remaining shredded cheese. Bake 5 minutes more until cheese melts. Sprinkle with remaining green onions.

Source: "75 Years of All-Time Favorites", Meredith

Per serving: 202 calories, 7 g protein, 28 g carbohydrate, 7 g fat, 31 percent calories as fat, 2 g fiber, 18 mg cholesterol, 315 mg sodium. Analysis from the book.

Miami Herald Food Section, 8 May 1997

From: Barbara O'keefe Date: 30 May 97 Home Cooking Ä

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