Creamy Potluck Potatoes - cooking recipe

Ingredients

5 large (2 1/2 lb.) potatoes, peeled and chopped (7 1/2 c.)
1 (10 3/4 oz.) can reduced sodium condensed cream of chicken soup
1/2 c. reduced-calorie dairy sour cream
4 oz. light cream cheese (Neufchatel), softened
1 Tbsp. butter-flavored seasoning mix
3/4 c. shredded reduced fat sharp Cheddar cheese (3 oz.)
1/4 c. sliced green onion
1/4 c. skim milk
1 Tbsp. dried parsley flakes
1/4 tsp. garlic salt
1/4 tsp. pepper

Preparation

Cook potatoes, covered, in boiling water for 10 to 12 minutes or until tender.
Drain.
Rinse with cold water.
Drain again.
In a large mixing bowl, stir together condensed soup, sour cream, cream cheese and butter-flavored mix.
Add 1/4 cup of the shredded Cheddar cheese, 3 tablespoons of the green onion, the skim milk, parsley, garlic salt and pepper.
Stir to combine.
Stir in the cooked potatoes.
Transfer to a 2-quart shallow casserole or rectangular baking dish.
Bake, uncovered, in a 350\u00b0 oven for 30 to 35 minutes or until heated through.
Sprinkle with remaining cheese.
Bake 5 minutes more or until cheese is melted.
Sprinkle with remaining green onion.
Makes 10 side dish servings.