Potato Casserole
With creamy cheese sauce and cornflake topping, this potato casserole is a potluck goner!
Ingredients
- 8 small russet potatoes, unpeeled, quartered
- 1 cup (115 g) onion, chopped
- ¼ cup (55 g) butter spread
- 2 cups (480 g) sour cream
- 10½ fluidounce (315 ml) low fat cream of chicken soup, undiluted
- 1 cup (115 g) cheddar cheese, shredded
- 1 cup (120 g) Mozzarella cheese, shredded
- 1 teaspoon (3 g) salt
- ½ teaspoon ground black pepper
- 2 cups (55 g) corn flake cereal, crushed
Directions
- Preheat oven to 350˚F (180˚C). Spray a 9-inch X 13-inch (22.5 cm X 32.5 cm) baking dish with cooking spray.
- Place half of the potatoes, onion, and water into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 5.
- Blend for 10 seconds or until potatoes are chopped. Pour into a colander, rinse and drain.
- Repeat with second half of potatoes.
- Place butter spread, sour cream, chicken soup, cheeses, salt, and pepper into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4.
- Blend for 10 seconds or until mixed.
- Place potatoes and sauce in a large-size mixing bowl and mix thoroughly. Spoon into baking dish.
- Press corn flake cereal over top of casserole. Bake uncovered for 60 minutes.
Notes
For recipe variation, add 1 cup (140 g) chopped ham pieces.
Nutrition Information
| Serving Size | 1 cup (240 g) |
| Amount Per Servings | |
| Calories | 259 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 14 mg |
| Sodium | 636 mg |
| Total Carbohydrate | 38 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Protein | 11 g |
