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Oregano Potato Casserole

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Ingredients

Adjust Servings:
2 1/2 cups mashed potatoes (with milk)
1 cup cream-style cottage cheese
1/2 cup sour cream
3 eggs, separated
2 tablespoons fresh oregano, minced (or 2 t. dried oregano)
2 tablespoons fresh parsley, minced (or 2 t. dried parsley flakes)
1/2 teaspoon seasoning salt
2 tablespoons butter

Nutritional information

214.9
Calories
108 g
Calories From Fat
12 g
Total Fat
6.3 g
Saturated Fat
120.8 mg
Cholesterol
477.1 mg
Sodium
17.6 g
Carbs
1.5 g
Dietary Fiber
3 g
Sugars
9.2 g
Protein
129g
Serving Size

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Oregano Potato Casserole

Features:
    Cuisine:

    From 1999 Taste of Home Annual Recipes

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Oregano Potato Casserole, From 1999 Taste of Home Annual Recipes, From 1999 Taste of Home Annual Recipes


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    Steps

    1
    Done

    In a Large Bowl, Combine Potatoes, Cottage Cheese, Sour Cream, Egg Yolks, Oregano, Parsley and Seasoned Salt. in a Mixing Bowl, Beat Egg Whites Until Stiff Peaks Form; Fold Into Potato Mixture. Transfer to a Lightly Greased 2 1/2-Qt. Baking Dish. Dot With Butter. Bake, Uncovered, at 350 Degrees For 1 Hour or Until Lightly Browned.

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    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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