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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I call this freezer cheesy potatoes because I always make a double recipe and before baking, freeze half of it for another time. I use foil pans and cover with aluminum foil. I thaw in the refrigerator before baking as instructed. They turn out great. Ingredients:
1 (28 ounce) package frozen hash brown potatoes |
1 1/2 cups shredded reduced-fat cheddar cheese |
1 (10 3/4 ounce) can reduced-fat cream of chicken soup, undiluted |
1 cup low-fat sour cream |
1 (4 ounce) can chopped green chilies (optional) |
Directions:
1. In a large bowl, combine all ingredients.
2. Transfer to a 13X9 inch baking dish coated with nonstick cooking spray.
3. Bake uncovered at 350 degrees for 50-55 minutes or until potatoes are tender.
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