Ingrédients pour Low Fat Sour Cream Potato Casserole
- Frozen Hash Browns
- Onion
- Low Fat Cream Of Mushroom Soup
- Honey
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Low Fat Sour Cream
- Fat Free Cheddar Cheese
- Reduced Fat Margarine
- Corn Flakes
- 4 medium Potatoes
- 1/4 cup Milk
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
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Comment préparer Low Fat Sour Cream Potato Casserole
- Preheat oven to 375°F (190°C).
- Boil potatoes until tender (about 15-20 minutes). Drain and let cool slightly.
- While potatoes are cooling, whisk together low-fat sour cream, milk, Dijon mustard, onion powder, garlic powder, salt, and pepper in a large bowl.
- Peel and slice the cooled potatoes into 1/4-inch thick slices.
- Gently fold the sliced potatoes into the sour cream mixture, ensuring they are evenly coated.
- Pour the potato mixture into a greased 9x13 inch baking dish.
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
38g
Fat
33g
Carbs
11g