Mashed Potato Casserole

• 8 baking potatoes (about 3 lbs)
• 1/4 cup butter
• 3 cups sliced mushrooms
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 1-1/4 cups sour cream
• 1 cup shredded cheddar cheese
• 6 green onions, sliced

Peel and quarter potatoes, In large pot of boiling salted water, cook potatoes for about 12 minutes or until tender but not mushy. Drain and return potatoes to pot.

Meanwhile, in large nonstick skillet, melt half of the butter over medium-high heat; cook mushrooms and pinch each of the pepper and salt, stirring occasionally, for about 5 minutes or until browned and moisture is evaporated. Set aside.

With potato masher or ricer, mash potatoes until smooth; blend in remaining butter until melted. Blend in sour cream, half of the Cheddar cheese, and remaining pepper and salt.

Transfer to greased 11 x 7 inch (2 L) baking dish, smoothing top. Sprinkle with mushrooms, green onions and remaining cheese. (Casserole can be prepared to this point, covered and frozen for up to 2 weeks; thaw in refrigerator for 24 hours before continuing.)

Bake, uncovered, in 350o oven for about 30 minutes or until heated through and top is lightly golden. Makes 8 servings

Per serving: about 285 calories, 8 g protein, 16 g fat, 30 g carbohydrate.