Creamy scalloped potatoes - butter busters^
12 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Potatoes |
| 2 | cups | Mock sour cream or fatfree sour cream |
| 2 | cups | Nonfat Cheddar cheese, grated |
| ¼ | cup | Diced onions |
| 3 | eaches | Tb skim milk |
| ½ | teaspoon | Lite salt, optional |
| ¼ | teaspoon | Ground black pepper |
| 2 | eaches | Tb liquid Butter Buds |
| ⅓ | cup | Crushed Pepperidge Farms seasoned cubed style stuffing |
| **MOCK SOUR CREAM** | ||
| 1 | each | Ct (16oz) nonfat cottage cheese |
| 2 | eaches | Tb lemon juice |
| 2 | eaches | Tb plain nonfat yogurt |
Directions
For mock sour cream: Blend ingredients in blender until smooth (makes 2 cups) Boil potatoes until tender. Remove from hot water, drain and cool slightly. Peel and slice very thin. Set aside. combine sour cream, cheese, onions, milk, salt and pepper. Mix the potatoes and sauce toghether. Spoon into a 13 x 9" glass casserole dish that has been sprayed with nonstick cooking spray. Combine Butter Buds and stuffing and sprinkle over top. Bake at 350F. for 30 minutes or until hot and bubbly. Per serving: 149 cal., 0.2g fat (1%), 0mg chol., 2g fiber, 7g pro., 22g carb., 135mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95