Yield: 12 Servings
Measure | Ingredient |
---|---|
4 larges | Red potatoes; cut into 1 to 1 1/2-inch cubes |
10 ounces | Frozen chopped spinach thawed and squeezed dry |
1 cup | Dairy sour cream |
1 cup | Small curd cottage cheese |
¼ cup | Sliced green onions with tops |
2 \N | Eggs; slightly beaten |
2 tablespoons | Butter; melted |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
\N 1 | hour. Serve immediately. |
\N \N | per serving Calories 150 Total Fat 7 g Total |
Preheat over to 350 degrees F. Place potatoes in large saucepan; cover with water. Bring to boil. Simmer potatoes until tender, about 15 minutes Drain potatoes; mash in large mixing bowl. Stir in remaining ingredients. Place in well-buttered 1½-quart round baking dish. Bake
Yield: 12 servings Serving Size: ½ cup Nutritional Information
Carbohydrates 16 g Protein 7 g Vitamin A 43 %DV Calcium 75 mg Copyright American Dairy Association (Reprinted with permission)