Pre-heat oven to 350. Spray 9 x 13 in. baking dish with cooking spray.
1 can (10 3/4) cream of chicken soup, fat free
1 container (16 oz) reduced fat sour cream
1/2 skim milk
2 T melted margarine
1/2 t salt
1/2 t pepper
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1/2 C chopped onion
2 C shredded cheese, sharp
2 C fat free herb seasoned croutons, coarsely chopped
1/2 t paprika - optional
In a large bowl, mix soup, sour cream,milk, melted margarine, salt & pepper until blended. Stir in potatoesd, onions, and cheese. Spread in baking dish. Sprinkle with croutons and paprika. Leave uncovered.
Bake 55-60 minutes until top is golden brown and mixture bubbly.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment