Sausage and savory seasonings like onion and garlic taste great in this casserole.
—JENNIFER SEEVERS NORTH BEND, OR
PREP: 35 MIN. • BAKE: 10 MIN. • MAKES: 7 SERVINGS
5 medium potatoes, peeled and quartered
1/2 cup reduced-fat sour cream
1/4 cup reduced-sodium chicken broth
1 package (14 ounces) smoked turkey kielbasa, sliced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
1 garlic clove, minced
1/4 cup shredded reduced-fat cheddar cheese
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are very tender; drain.
2. Transfer to a large bowl. Add sour cream and broth; beat on low speed until smooth; set aside. In a large skillet, cook the sausage, mushrooms and onion until vegetables are tender. Add garlic; cook 1 minute longer.
3. Spread half of the potato mixture into a 9-in. x 5-in. loaf pan coated with cooking spray. Top with sausage mixture and remaining potatoes. Sprinkle with the cheese, parsley and oregano.
4. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
PER SERVING 3/4 cup equals 255 cal., 6 g fat (3 g sat. fat), 49 mg chol., 706 mg sodium, 34 g carb., 3 g fiber, 17 g pro. Diabetic Exchanges: 2 starch, 2 lean meat.