 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
|
I don't have a clue why these are called camping potatoes , but they sure are good. Definitely not a low-fat side, but you can use fat-free hash browns (yes, they do make them) and fat-free sour cream. I use half a stick of butter, too. Ingredients:
1 (2 lb) bag frozen hash brown potatoes, shredded or diced |
8 ounces shredded cheddar cheese |
8 ounces sour cream (i use fat-free) |
1 can cream of chicken soup |
1/2 cup butter or 1/2 cup margarine, melted (or less if you prefer) |
1/2 cup chopped green onion |
1 teaspoon seasoning salt (optional) |
1/8-1 teaspoon garlic salt, to your taste (optional) |
Directions:
1. Mix together soup, sour cream and melted butter.
2. Stir in cheddar, onions, and potatoes.
3. Press into a sprayed 13 X9 baking dish.
4. Bake at 350F for 1 hour or until hot and bubbly.
|
|