Good Potato and Spinach Casserole

Submitted by: Kathy Steele

6 Points Per Serving

3 pounds russet potatoes (6 to 8), peeled, cooked and mashed

2 Tbl. chives, chopped or green onion tops

1 cup non-fat sour cream

1/2 cup non-fat butter squeeze spread

1 tsp. salt

1 (10 oz.) pkg. frozen chopped spinach, thawed and well-drained

1/2 tsp. freshly ground black pepper

1/2 cup (2 oz.) low-fat sharp Cheddar cheese, shredded

Preheat oven to 400º. Coat a 2-quart casserole with cooking spray. In a large bowl, combine all ingredients except cheese. Bake, uncovered, for 15 minutes. Combine cheeses and sprinkle on top of casserole; bake 5 minutes longer.

Yield: 6 servings (1 cup each)

PER SERVING: CALORIES 309 FAT 3.3g SATURATED FAT 1.4g SODIUM 783mg CARBOHYDRATE 61g PROTEIN 12g CHOLESTEROL 7mg FIBER 4.6g

Exchange: 4 carbohydrate (1/2 skim milk, 3 starch, 1 vegetable)

Shared by: Donna