Low Fat Mashed Potato Casserole Recipe

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Recipe Category: Low-Fat

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Low Fat Mashed Potato Casserole Recipe

Ingredients

  • 1 1/2 pounds russet potatoes, peeled, about 5 , cut into 2-inch chunks
  • 6 cups shredded green cabbage, 1 small head
  • 4 ounces reduced-fat cream cheese, softened, cut into pieces
  • 1 teaspoon salt, plus more to taste
  • 1/2 cup thinly sliced scallions
  • freshly ground black pepper, to taste
  • 1 cup grated extra-sharp cheddar cheese

    • Method

  • Preheat oven to 425°F.
  • Lightly oil a 3-quart baking dish.
  • Place potatoes in a large heavy pot.
  • Add salted water to cover and bring to a boil.
  • Reduce heat to medium and cook until tender, 10 to 20 minutes.
  • Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes.
  • Drain and set aside.
  • Drain potatoes and return to pot.
  • Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.
  • Remove from heat and mash potatoes with an electric mixer or a potato masher.
  • Add cream cheese and 1 teaspoon salt.
  • Mash until smooth.
  • Fold in scallions and reserved cabbage.
  • Adjust seasoning with salt and pepper.
  • Spread mixture into prepared baking dish and top with cheese.
  • The casserole will keep, covered, in the refrigerator for up to 2 days.
  • Bake casserole, uncovered, for 30 to 50 minutes, or until golden.
  • Let stand for 10 minutes before serving.
  • :MAKES ABCUT 8 CUPS, FOR 12 SERVINGS.
  • Calories per serving; 5 grams protein; 5 grams fat (3 grams saturated fat); 15 grams carbohydrate; 300 mg sodium; 13 mg cholesterol; 2 grams fiber

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