Ingredients for Skinny Bride's Guide To Cheesy Potatoes
- 98% Fat Free Cream Of Chicken Soup
- Reduced Fat Sour Cream
- Nonfat Milk
- Extra Light Vegetable Oil Spread
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Frozen Hash Brown Potatoes
- 1/2 cup chopped onion
- Reduced Fat Sharp Cheddar Cheese
- Herbed Croutons
- Pinch of paprika
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How to Make Skinny Bride's Guide To Cheesy Potatoes
- Preheat oven to 350°F (175°C).
- Spray a 13x9-inch glass baking dish with cooking spray.
- In a large bowl, combine 1 (10.75 ounce) can condensed cream of potato soup, 1/2 cup light sour cream, 1/2 cup milk, 1/4 cup melted vegetable oil spread (like I Can't Believe It's Not Butter!), 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth.
- Add 3 cups cubed potatoes (about 1 pound), 1/2 cup chopped onion, and 2 cups shredded cheddar cheese. Stir gently to combine.
- Pour the potato mixture into the prepared baking dish and spread evenly.
- Sprinkle evenly with 1/2 cup crushed croutons and a pinch of paprika.
- Bake uncovered for 55-60 minutes, or until the top is golden brown and the mixture is bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
3g
Fat
15g
Carbs
5g