Low-Fat Sour Cream Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
32 ounces frozen hash browns, thawed |
1/2 cup onion, chopped |
10 3/4 ounces low-fat cream of mushroom soup |
1/3 cup honey |
1 teaspoon salt |
1 teaspoon black pepper |
1 pint low-fat sour cream |
1 cup fat-free cheddar cheese, shredded |
1/4 cup reduced fat margarine, melted |
1 cup corn flakes, crumbled |
Directions:
1. Preheat oven to 350. Prepare a 9 x 13 pan with cooking spray; set aside.
2. In a mixing bowl, combine hash browns, onions, soup, honey, salt, black pepper, sour cream, and cheese. Mix well.
3. Place mixture in prepared pan.
4. In a small bowl, combine margarine and crumbs.
5. Top evenly over casserole. Bake for 45 minutes.
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