Low-Fat Sour Cream Potato Casserole

Name: Low-Fat Sour Cream Potato Casserole
Yield: 12 serving(s)
Ingredients: 32 ounces frozen hash browns, thawed; 1/2 cup onion, chopped; 10 3/4 ounces low-fat cream of mushroom soup; 1/3 cup honey; 1 teaspoon salt; 1 teaspoon black pepper; 1 pint low-fat sour cream; 1 cup fat-free cheddar cheese, shredded; 1/4 cup reduced fat margarine, melted; 1 cup corn flakes, crumbled

Submitted by Dancer

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Ingredients:: 10
Serves:: 12

ingredients

32 ounces frozen hash browns, thawed
¹⁄₂ cup onion, chopped
10 ³⁄₄ ounces low-fat cream of mushroom soup
¹⁄₃ cup honey
1 teaspoon salt
1 teaspoon black pepper
1 pint low-fat sour cream
1 cup fat-free cheddar cheese, shredded
Topping:
¹⁄₄ cup reduced fat margarine, melted
1 cup corn flakes, crumbled

directions

Preheat oven to 350. Prepare a 9 x 13" pan with cooking spray; set aside.
In a mixing bowl, combine hash browns, onions, soup, honey, salt, black pepper, sour cream, and cheese. Mix well.
Place mixture in prepared pan.
In a small bowl, combine margarine and crumbs.
Top evenly over casserole. Bake for 45 minutes.