Ingredients
INGREDIENTS
1 can (10 3/4 oz) reduced fat & reduced sodium condensed cream of chicken soup
1 cup shredded reduced fat sharp cheddar cheese (4 oz)
1/2 cup skim milk
1/2 cup light sour cream
1/3 cup finely chopped onion (or 2 tblsp dried minced onions)
1/2 tsp ground black pepper
1 30-32 oz package frozen shredded or diced hash brown potatoes (thawed)
1/2 cup crushed cornflakes or crushed wheat cereal flakes
Preparation
DIRECTIONS Preheat oven to 350°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. 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. Per Serving: 129 calories / 3g fat / 2g sat. fat / 11 mg cholesterol / 236 mg Sodium Source: www.hearthealthyonline.com/healthy-recipes
