Creamy scalloped potatoes - butter busters^

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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

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