3 cups cooked, mashed potatoes
1 egg, separated
1/2 cup shredded low-fat process American cheese
1/2 small green bell pepper, finely chopped
1 tbsp finely chopped green onion
1/2 tsp celery salt
1 egg white
1/2 tsp paprika
2 tbsp shredded low-fat cheddar cheese, if desired
Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with a nonstick cooking spray; set aside.
In a mixing bowl, combine the mashed potatoes and egg yolk; stir until well blended. Stir in the cheese, bell pepper, green onion, and celery salt.
In a small mixing bowl, beat the 2 egg whites at the high speed of an electric mixer until soft peaks form. Gently fold the egg whites into the potato mixture.
Gently spoon the potato mixture into the prepared casserole dish. Sprinkle the paprika evenly over the potato mixture. Bake the casserole for 25 to 30 minutes at 375 degrees.
Remove casserole from oven and sprinkle the top with the shredded low-fat cheddar cheese, if desired. Serve immediately while hot.
Yield: 6 to 8 servings
1/2 cup shredded low-fat process American cheese
1/2 small green bell pepper, finely chopped
1 tbsp finely chopped green onion
1/2 tsp celery salt
1 egg white
1/2 tsp paprika
2 tbsp shredded low-fat cheddar cheese, if desired
Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with a nonstick cooking spray; set aside.
In a mixing bowl, combine the mashed potatoes and egg yolk; stir until well blended. Stir in the cheese, bell pepper, green onion, and celery salt.
In a small mixing bowl, beat the 2 egg whites at the high speed of an electric mixer until soft peaks form. Gently fold the egg whites into the potato mixture.
Gently spoon the potato mixture into the prepared casserole dish. Sprinkle the paprika evenly over the potato mixture. Bake the casserole for 25 to 30 minutes at 375 degrees.
Remove casserole from oven and sprinkle the top with the shredded low-fat cheddar cheese, if desired. Serve immediately while hot.
Yield: 6 to 8 servings
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