Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Daisy cottage cheese and sour cream add a rich creamy-cheesiness to this baked potato casserole.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium yellow onion, chopped | ||
| 1 tbsp. Hy-Vee vegetable oil | ||
| 2 (20-oz. each) pkgs. refrigerated sliced potatoes | ||
| ½ c. water | ||
| ½ tsp. black and red pepper seasoning blend | ||
| 3 c. Daisy cottage cheese | ||
| 1 c. Daisy sour cream | ||
| 1 c. Hy-Vee shredded Cheddar cheese | ||
| ⅛ tsp. Hy-Vee paprika |
Things To Grab
- 9x13-inch baking dish
- Hy-Vee nonstick cooking spray
- Medium skillet
Directions
In a medium skillet, cook onion in oil over medium heat for 3 minutes; add potatoes and water. Cover and cook 10 to 15 minutes, stirring occasionally. Stir in pepper, cottage cheese, and sour cream.
Spoon mixture into prepared baking dish. Sprinkle with shredded cheese and paprika. Bake 30 to 40 minutes or until cheese is bubbly. Let stand 5 minutes before serving.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 310mg
- Total Carbohydrates: 23g
- Protein: 12g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 15%
Recipe Source:
Hy-Vee Monthly Ad February 2018. Courtesy of Daisy Sour Cream