Mashed Potato Casserole
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 lbs russet potatoes, peeled and cut into 2 inch pieces
- 4 cups green cabbage, shredded
- 4 ounces low-fat cream cheese, softened and cut into chunks
- 2 tablespoons butter, cut into small pieces
- 1⁄2 cup green onion, chopped
- 1⁄2 teaspoon bonnes herbs or 1/2 teaspoon other french herb seasoning mix
- salt and pepper
- 1 cup cheddar cheese
directions
- Preheat oven to 425.
- Place potatoes in a pot and just cover with water.
- Salt a little and bring to a boil.
- Reduce heat to medium and let cook for about 20 minutes, or until potatoes are tender.
- Drain and let excess water evaporate.
- Meanwhile, add the cabbage to a new pot of boiling, salted water.
- Let cook for about 6 minutes, until tender.
- Drain.
- Mash potatoes with cream cheese and butter using a potato masher.
- Add salt, pepper, and herbs.
- Fold in the green onions and cabbage.
- Taste and add more salt, pepper, or herbs if desired.
- Transfer potato mixture to a lightly oiled glass casserole dish.
- Sprinkle cheddar on top.
- Bake uncovered for 30 minutes until cheese is lightly browned.
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Reviews
-
You're right you don't realize there is cabbage in this dish, that's awesome. And, it tasted really good too. I steamed my cabbage but I still found it added quite abit of moisture to the potatoes. You may want to drain your cabbage on paper towel. I didn't have french herb seasoning so made from scratch using recipe #279119. To cut some fat I reduced the cream cheese 1 oz & cheddar cheese 2 oz. My hubby loves mashed potatoes and thoroughly enjoyed this version. Thanks for sharing.
RECIPE SUBMITTED BY
belkathy
Austin, TX
I live in Austin, TX. I completed a bachelor's degree in Communications in May 2002. I currently work for the government, but will be starting graduate school in August of 2003. I will be studying Library and Information Science. I love to write, read, and most importantly, cook.