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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Be prepared to make this pleasing potato dish again and again. Creamy and cheesy, it's hard to believe this is a reduced-fat casserole. No potluck buffet should be without it! Sue Ann O'Buck of Sinking Spring, Pennsylvania Ingredients:
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted |
1 cup (8 ounces) reduced-fat sour cream |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon garlic salt |
1 package (24 ounces) frozen shredded hash brown potatoes |
2 cups (8 ounces) shredded reduced-fat cheddar cheese |
1/3 cup grated parmesan cheese |
paprika |
Directions:
1. In a large bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese.
2. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and paprika.
3. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Yield: 8 servings.
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