Breeze Through Velvety Potatoes Ww Friendly |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I like to take some help from canned foods in the evenings after work. By adding some fresh ingredients, it makes everything delicious and easy. These potatoes are a breeze to make and still Weight Watchers friendly. 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:
1. Preheat oven to 360°F.
2. Mix the milk, sour cream and french onion soup together and set aside to rest.
3. Spray small skillet with cooking oil and lightly sauté green onion for 2-3 minutes then add the garlic and sauté a minute more.
4. Spray 8x8-inch or 9x9-inch baking dish with cooking oil.
5. Dump potatoes into casserole.
6. Add green onion/garlic mixture.
7. add mushrooms.
8. Cover with cheese.
9. Dollop sour cream mixture over the top.
10. Cover and bake for 30 minutes.
11. Uncover and allow sauce to reduce a bit in the oven about 5-10 minutes more.
12. Remove from oven, stir and let rest for 5 minutes before serving.
13. Approximately 2.5 points per serving.
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