 |
Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
No one will ever guess these saucy potatoes are a lighter side dish, remarks field editor Shirley Kidd of New London, Minnesota. Ingredients:
1 package (28 ounces) frozen o'brien potatoes |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1 can (4 ounces) chopped green chilies |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1 cup (8 ounces) reduced-fat sour cream |
Directions:
1. In a large bowl, combine the potatoes, cheese and chilies. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine soup and sour cream; spread evenly over potato mixture. Bake, uncovered, at 350° for 50-55 minutes or until potatoes are tender. Yield: 10 servings.
|
|