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Hash Brown Casserole
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1 can (15 ounces) reduced-fat creamy potato soup
1 cup (8 ounces) reduced-fat sour cream
1 tablespoon all-purpose flour
1/2 teaspoon garlic salt
1 package (24 ounces) frozen shredded hash brown potatoes
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1/3 cup grated Parmesa cheese
Paprika
In a bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes
and cheddar cheese. Pour into a 13-in. x 9-in. x 2-in. baking dish coated with
cooking spray. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at
350° for 50-60 minutes or until potatoes are tender. *Editor's Note:
This recipe was tested with Healthy Choice ready-to-serve Baked Potato-Style
soup.
Yield: 8 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |