Potluck Potatoes(Lightened Version)

• 5 large potatoes, peeled and chopped
• 1 (10 3/4 oz.) can reduced-sodium cream of chicken soup
• 1/2 c. reduced calorie sour cream
• 1/2 (8 oz.) pkg. light cream cheese
• 1/2 (1/2 oz.) pkg. butter flavor mix (1 Tbsp.)
• 3/4 c. shredded reduced fat Cheddar cheese
• 1/4 c. sliced green onion
• 1/4 c. skim milk
• 1 Tbsp. parsley flakes
• 1/4 tsp. garlic salt
• 1/4 tsp. pepper

1. Cook potatoes in boiling water for 10 to 12 minutes or until tender. Drain. Rinse with cold water. Drain again.
2. In a large mixing bowl, stir together the soup, sour cream, cream cheese and the dry butter flavor mix.
3. Add 1/4 cup of the shredded cheese, 3 tablespoons green onion, skim milk, parsley, garlic salt and pepper. Stir to combine. Stir in the cooked potatoes.
4. Place in 2-quart shallow casserole.
5. Bake, uncovered, at 350u0b0 for 30 to 35 minutes. Sprinkle with remaining cheese and onion.
6. Makes 10 servings.

potatoes, cream of chicken soup, sour cream, light cream cheese, butter flavor, cheddar cheese, green onion, milk, parsley flakes, garlic salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736719 (may not work)