Skinny Bride's Guide to Cheesy Potatoes

By ~SarahBeth~ on September 01, 2009

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Ingredients

    1. 1 (10 3/4 ounce) cans condensed 98% fat-free cream of chicken soup
    2. 1 (16 ounce) containers reduced-fat sour cream
    3. 1/2 cup nonfat milk ( skim)
    4. 2 tablespoons no-trans-fat 68% extra-light vegetable oil spread, melted
    5. 1/2 teaspoon salt
    6. 1/2 teaspoon pepper
    7. 1 (30 ounce) bags frozen hash brown potatoes, thawed
    8. 1/2 cup chopped onion ( 1 medium)
    9. 2 cups shredded reduced-fat sharp cheddar cheese ( 8 oz)
    10. 2 cups fat-free herbed croutons, coarsely crushed
    11. 1/2 teaspoon paprika, if desired

Directions

  1. Heat oven to 350°F
  2. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  3. In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended.
  4. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
  5. Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.