SIDE DISHES INCLUDING POTATOES - RECIPES

1. Heat oven to 350°F. Coat a shallow 2-qt casserole with nonstick spray.

2. Put soup, spreadable cheese and milk in a large bowl; stir with a whisk to blend. Put spinach in a medium bowl; stir in 3/4 cup soup mixture. Stir potatoes into remaining soup mixture.

3. Evenly spread 1/2 the potato mixture (about 3 cups) in casserole. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.

4. Bake uncovered 1 hour until golden. Planning Tip: Can be baked up to 2 days ahead. (For a crispier top, broil briefly after baking.) Reheat covered in oven or microwave.

* 8 medium potatoes (about 2 ½ to 3 lb. total), peeled and cut into 1-inch chunks
* 1 cup Lowfat 2% Milk or soymilk
* ½ cup light sour cream or tofu sour cream
* 1 teaspoon salt
* ½ teaspoon ground black pepper
* 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
* 6 slices turkey bacon, cooked and crumbled, divided
* Sliced green onions (optional)

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 ½- to 3-quart casserole dish.

RETURN potatoes to saucepan; add milk or soy, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 ½ cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining ½ cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

Tip:
This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.