This recipe comes from "Cooking with Paula Deen" magazine. It accompanies her recipe for Marinated Beef Tenderloin Sandwiches ( Recipe#379290 ). The ingredients are slightly different from the other recipes of the same name.
I have served this dish many times and always get rave reviews. The original recipe called for cooking, peeling and shredding russet potatoes. I decided to make it easier by substituting frozen hashbrowns!
I got this recipe from Betty Crocker software. I love pasta and cream sauces but usually they are so fattening that I feel guilty eating it! This recipe is delicious and tastes every bit as good as the "full-fat" version!