Creamy Potluck Potatoes Recipe
Ingredients
5 large potatoes peeled and chopped
1 10 3/4-ounce can reduced-sodium condensed cream of chicken soup
1/2 cup light dairy sour cream
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/2 of a 1/2-ounce package (about 1 tablespoon) butter-flavored seasoning mix
3/4 cup shredded reduced-fat sharp cheddar cheese (3 ounces)
1/4 cup sliced green onions
1/4 cup skim milk
1 tablespoon dried parsley flakes
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Directions
1 In a large saucepan cook potatoes in boiling water for 10 to 12 minutes or until tender. Drain. Rinse with cold water. Drain again.
2 In a large mixing bowl stir together the soup, sour cream, cream cheese, and the dry butter-flavored mix. Stir in 'A cup of the shredded cheese, 3 tablespoons 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.
3 Bake, uncovered, in a 350° oven for 30 to 35 minutes or until heated through. Sprinkle with remaining shredded cheese. Bake 5 minutes more or until cheese melts. Sprinkle with remaining green onions.
2 In a large mixing bowl stir together the soup, sour cream, cream cheese, and the dry butter-flavored mix. Stir in 'A cup of the shredded cheese, 3 tablespoons 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.
3 Bake, uncovered, in a 350° oven for 30 to 35 minutes or until heated through. Sprinkle with remaining shredded cheese. Bake 5 minutes more or until cheese melts. Sprinkle with remaining green onions.
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