Light Cheesy Potatoes
While looking for a lighter recipe for cheesy potatoes, I decided to make a few adjustments to our favorite recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt & pepper
- 1 30 oz hash browns thawed if frozen
- 1 can reduced fat & sodium cream of chicken so
- 1 small onion chopped
- 1 cup fat free sour cream
- 2 1/2 cups fat reduced cheddar cheese shredded
- 1/2 cup fat free milk
- 1/2 cup corn flakes lightly crushed
- Carbohydrate 19.6364152357333 g
- Cholesterol 8.484721386 mg
- Fat 2.53431983333333 g
- Fiber 1.28590498834749 g
- Protein 8.56964381073333 g
- Saturated Fat 1.31986405833333 g
- Serving Size 1 1 Serving (150g)
- Sodium 346.658368380667 mg
- Sugar 18.3505102473858 g
- Trans Fat 0.459675216666666 g
- Calories 134 calories
Preheat oven to 350 F. Lightly grease a 9x13 baking dish; set aside. In an extra large bowl, combine soup, onion, sour cream, cheddar cheese, milk, salt and pepper. Stir in potatoes. Spread mixture evenly in prepared baking dish. Cover and bake for 45 minutes; stir potatoes. Sprinkle with corn flakes. Bake, uncovered, for 20-25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving.
