Saturday, April 10, 2010

Potato Casserole

Shredded Potato Casserole
Modified from Taste of Home
8 ServingsPrep: 10 min. Bake: 45 min.


1 can (10-3/4 ounces) Low Fat condensed cream of mushroom soup, undiluted
1 cup (8 ounces) Fat free sour cream
1/2 cup skim milk
1 cup (4 ounces) shredded cheddar cheese
1/4 cup I can't believe it's not butter
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 cup cornflake crumbs
1/4 cup grated Reduced Fat Parmesan cheese

In a large bowl, combine the soup, sour cream, milk, cheddar cheese. Stir in the hash browns. Transfer to a greased 13-in. x 9-in. baking dish.  In a small bowl, combine the cornflake crumbs, Parmesan cheese and butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through. Yield: 8 servings.

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