Potatoes Rominoff

• 8 whole Potatoes, Cooked, Cooled And Hand Grated
• 1 teaspoon Salt
• 1 cup Cottage Cheese (low Cal, If Preferred)
• 1 cup Sour Cream (low Cal, If Preferred)
• 1 can Mushroom Soup, 10 Ounce Can
• 1/4 cups Green Onions, Chopped
• 2 Tablespoons Fresh Chopped Parsley
• 1/2 teaspoons Worcestershire Sauce
• 1 cup Cheddar Cheese, Grated (jack If Going Low Cal)
• 1 cup Panko Bread Crumbs
• 2 Tablespoons Butter

1. The time killer here depends upon how you cook your potatoes. Bake or boil them until they are fork tender. Then cool and grate by hand or chop. Do NOT grate with your food processor or they will get gummy and gross.
2. In a large bowl, mix first 8 ingredients (everything down to the Worcestershire sauce). Put into a 9x13 baking dish, top with cheddar.
3. Brown the panko bread crumbs in butter over medium heat (just for a few minutes until the crumbs are browned) and sprinkle on top of cheddar.
4. Bake at 350 degrees F for 30-45 minutes, until heated through. This can be prepared ahead of time and refrigerated. If you do this, wait to put the breadcrumbs on until you're just about to put it in the oven, otherwise they'll be soggy.

potatoes, salt, cottage cheese, sour cream, mushroom soup, ubc, fresh chopped parsley, worcestershire sauce, cheddar cheese, bread crumbs, butter

Taken from tastykitchen.com/recipes/sidedishes/potatoes-rominoff/ (may not work)