| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
16 |
Servings |
INGREDIENTS
| 2 |
cn |
(15 ounce) Healthy Choice baked potato soup |
| 8 |
oz |
Lowfat sour cream |
| 1/2 |
ts |
Garlic salt |
| 2 |
lb |
Frozen hash brown potatoes |
| 8 |
oz |
Healthy Choice lowfat cheddar shreds |
| 2 |
tb |
Fatfree parmesan cheese |
INSTRUCTIONS
Combine first 3 ingredients in a large bowl. Add hash brown potatoes &
cheddar shreds, stirring well. Pour into a 13 x 9 baking dish coated with
cooking spray. Top with Parmesan cheese. Bake, uncovered, at 350F for 55-60
minutes or until potatoes are tender. Yield: 16 (1/2 cup ) side servings
Per serving: 132 cal, 3.1g fat (21%), 7 mg chol, 346 mg sod
Main dish variation: Add 1 (14 oz) package Healthy Choice sausage, cut into
1/2 inch pieces.
Changes: I used fatfree sour cream & 2% lowfat Kraft cheddar cheese since I
had those items on hand. I substituted garlic powder for the salt & used
regular parmesan cheese.
Recipe by: Healthy Choice
Posted to EAT-LF Digest by JusNeedlin@aol.com on Nov 4, 1998, converted by
MM_Buster v2.0l.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”