Heart Healthy Cheesey Potatoes

Published in Recipes, Pasta & Potatoes Author: CentraCare

Recipe from Heart Healthy Living, Winter 2007

Ingredients

  • 1 (10-3/4 oz) can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 4 ounces skim milk
  • 1/2 cup light dairy sour cream
  • 1/3 cup finely chopped onion or
  • 2 Tbsp dried minced onion
  • 1/2 teaspoon ground black pepper
  • 1 (30 or 32-ounce) package frozen shredded or diced hash brown potatoes, thawed
  • 1/2 cup crushed cornflakes or crushed wheat cereal flakes

Directions

  1. Preheat oven to 350 degrees. Lightly grease a 2-quart rectangular baking dish; set aside. In an extra-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.

Yield: 12 servings

Nutritional Information Per Serving
  • Calories: 129
  • Fat: 3 g.
  • Sat. Fat: 2 g.
  • Trans Fat: 0 g.
  • Sodium: 236 mg
  • Carbs: 20 g.
  • Fiber: 1 g.
  • Protein: 4.5 g.