SOUR CREAM AND COTTAGE CHEESE CREAMY POTATO CASSEROLE
Steps:
- Gather the ingredients.
- Cook the potatoes in boiling salted water just until tender, about 5 to 8 minutes.
- In a large bowl combine the cream-style cottage cheese, sour cream, green onion, garlic, and salt.
- Add the potatoes and stir gently to blend ingredients. Transfer the potato mixture to a greased 1 1/2-quart baking dish. Top with the shredded cheese and sprinkle paprika over the top of the potatoes, if using.
- Bake at 350 F for 40 to 50 minutes, until hot and bubbly.
Nutrition Facts : Calories 165 kcal, Carbohydrate 18 g, Cholesterol 20 mg, Fiber 2 g, Protein 9 g, SaturatedFat 4 g, Sodium 541 mg, Sugar 2 g, Fat 7 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g
SUPREME POTATO CASSEROLE
Cottage cheese and sour cream give a delicious creamy coating to the tender cubes of potatoes in this side dish. i usually double the recipe when serving it to guests. They never realize it's light. -Joy Allen of Forsyth, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover with water. Cover and bring to a boil. Reduce heat; cook for 10-15 minutes or until tender. Drain. Peel potatoes and cut into cubes. , In a blender or food processor, combine the cottage cheese, sour cream, milk, sugar, salt and garlic powder; cover and process until smooth. Transfer to a large bowl; stir in the potatoes and onion. , Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with cheese. Bake 15 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 158 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 391mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
COTTAGE POTATOES
I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. -Mary C. Sholtis, Ashtabula, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.
Nutrition Facts : Calories 389 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 393mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 6g fiber), Protein 10g protein.
HERBED POTATO WITH COTTAGE CHEESE
Make and share this Herbed Potato With Cottage Cheese recipe from Food.com.
Provided by Peter J
Categories Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except paprika, potato and cottage cheese into a cup and microwave 30 seconds or until butter is melted.
- Stir mixture well, cut two slices half way into potato, fill with mixture and place a little over the outside.
- Wrap with foil and bake for one hour at 180 celsius (350 Fahrenheit).
- Remove potatoes from foil, spoon cottage cheese over top and sprinkle with paprika.
COTTAGE POTATO BAKE
Another local favorite published in our town newspaper. This sounds like a great side dish for a family meal or pot-luck.
Provided by DuChick
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*.
- Slice cooked potatoes thin.
- Melt butter in skillet and add potatoes and chopped onions.
- Cook; turning until lightly browned.
- Spread potatoes and onions in shallow 1 1/2 quart baking dish.
- Sprinkle lightly with rosemary, salt and pepper.
- Mix cheese, sour cream, eggs, flour, dash of rosemary, 1 teaspoon salt and dash of pepper.
- Pour cheese mixture over potatoes.
- Bake for 35 minutes.
Nutrition Facts : Calories 415.7, Fat 19.9, SaturatedFat 11.7, Cholesterol 153.3, Sodium 1190.1, Carbohydrate 37.1, Fiber 4, Sugar 2.6, Protein 22.8
JACKET POTATOES W/HERBED COTTAGE CHEESE (DIABETIC FRIENDLY)
This recipe is from the "Low-Fat Cooking" cookbook of the Australian Womens Weekly Cookbook series & was described as suitable for diabetics. It seemed so basic to me & I was certain it would have already been posted to RZ, but I was unable to find it. DH & I have been eating baked potatoes this way for eons w/the addition of garlic & McCormick Lemon & Pepper Seasoning Salt, so I showed them as opt adds. Time does not include time to bake or microwave potatoes. *Enjoy* !
Provided by twissis
Categories Potato
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine cottage cheese w/onion, parmesan cheese, herbs & opt adds (if using).
- Cut a deep cross in ea potato & gently press sides to open the cross. Fill & mound herbed cottage cheese equally among the 6 potatoes & serve immediately.
- NOTE: If you want a smooth texture or simply want to disguise the cottage cheese from the kids, use a stick blender to puree it till smooth & then mix in the herbs & seasonings. They'll prob think it's the best sour cream they've ever tasted. :-).
Nutrition Facts : Calories 161.1, Fat 1.6, SaturatedFat 0.7, Cholesterol 5.2, Sodium 156.6, Carbohydrate 29.5, Fiber 2.7, Sugar 2.8, Protein 7.8
POTATO AND COTTAGE CHEESE PIE
From The Big Book of Breakfast, 2003, by Maryana Vollstedt. This can be made ahead and baked when needed, as the potatoes are pre-cooked. Potatoes should be still slightly firm, not soft, or they will not grate well. Prep time and cooking time do not include pre-cooking potatoes.
Provided by zeldaz51
Categories Breakfast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix All ingredients except Cheddar cheese. Spread evenly in a 9-inch pie plate.
- Bake until lightly browned on top, about 45 minutes. Sprinkle Cheddar on top and bake until cheese is melted and pie is crispy around the edges, about 10 minutes longer.
- Let set for 45 minutes after removing from oven. Cut into wedges to serve.
Nutrition Facts : Calories 258, Fat 13.4, SaturatedFat 8.1, Cholesterol 41.6, Sodium 583.2, Carbohydrate 22.2, Fiber 2.8, Sugar 2.5, Protein 12.8
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