Reduced-fat soup, reduced-fat cheddar cheese, and light sour cream help transform this favorite holiday casserole into a hearty-healthy side dish.
Ingredient:
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1 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
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1 cup shredded reduced-fat sharp cheddar cheese (4 ounces)
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1/2 cup fat-free milk
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1/2 cup light dairy sour cream
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1/3 cup finely chopped onion or 2 tablespoons dried minced onion
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1/2 teaspoon ground black pepper
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1 30 – 32 ounce package frozen shredded or diced hash brown potatoes, thawed
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1/2 cup crushed cornflakes or crushed wheat cereal flakesDirections1.Preheat oven to 350 degrees F. Lightly grease a 2-quart rectangular baking dish; set aside. In a very large bowl, combine soup, cheese, milk, sour cream, onion, and pepper. Stir in potatoes. Spread mixture evenly in prepared baking dish.2.Cover and bake for 45 minutes; stir potatoes. Sprinkle with cornflakes. Bake, uncovered, for 20 to 25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving.
