Breeze Through Velvety Potatoes Ww Friendly
- Reviews 2
Ready In: 55 mins
Serves: 6
Ingredients
- 2 tablespoons skim milk
- 1⁄2 cup light sour cream
- 1 1⁄2 tablespoons French onion soup mix
- 2 (15 ounce) cans potatoes, drained
- 1 1⁄2 cups fresh mushrooms (I prefer Baby Bellas)
- 1⁄2 cup thinly sliced green onion (whites and greens)
- 1 cup shredded low-fat cheddar cheese
Directions
- Preheat oven to 360°F.
- Mix the milk, sour cream and french onion soup together and set aside to rest.
- Spray small skillet with cooking oil and lightly sauté green onion for 2-3 minutes then add the garlic and sauté a minute more.
- Spray 8x8-inch or 9x9-inch baking dish with cooking oil.
- Dump potatoes into casserole.
- Add green onion/garlic mixture.
- add mushrooms.
- Cover with cheese.
- Dollop sour cream mixture over the top.
- Cover and bake for 30 minutes.
- Uncover and allow sauce to reduce a bit in the oven about 5-10 minutes more.
- Remove from oven, stir and let rest for 5 minutes before serving.
- Approximately 2.5 points per serving.
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