Potato Casserole

I have made a breakfast casserole using some of these same flavors for years. Instead of bread I wanted to use potatoes today. If you want to make this a one dish meal, just add some chopped ham, bacon or cooked sausage.

Ingredients:

4 medium to large russet potatoes, scrubbed

½ cup light sour cream

1 can (10 ¾ ounces) condensed 98% fat free cream of mushroom soup, undiluted

1/3 cup fat free half and half (or regular half and half or milk-whatever you have)

2 green onions, chopped

1 ½ cups 2% shredded cheddar cheese, divided

Salt and pepper to taste

¾ cup panko bread crumbs

Directions: Preheat oven to 375 degrees F. Pierce potatoes all over and place on a baking tray. Bake for 1 hour to 1 hour and 15 minutes or until a fork glides through easily. Remove from oven and let cool.

Mix the panko with ½ cup of the cheddar cheese and set aside.

When potatoes are cool enough to handle, cut them in half lengthwise and scoop the flesh into a mixing bowl (save those skins—you can spray them with cooking spray and bake off for potato skins). Add the sour cream, soup, half and half, green onions, 1 cup of the cheddar cheese and salt and pepper to taste. Don’t worry about getting the mixture smooth-you want it kind of chunky-smooth. Pour the potato mixture into a greased 1.5 quart baking dish and cover with foil. Bake for 40 minutes. Remove the foil and sprinkle the panko and cheese mixture on top. Return to the oven for 20 minutes or until the top is golden and the sides of the casserole are bubbly.