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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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A quick-to-fix potatoes casserole that tastes like twice baked potatoes, but without all of the work. VARIATIONS: Southwest Style Easy Potato Bake and a healthy version. Ingredients:
16 ounces sour cream |
1 (8 ounce) package shredded cheddar cheese |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 cup chopped green onion |
1 (32 ounce) package frozen southern style hash brown potatoes, thawed |
1 cup crushed corn flakes |
2 tablespoons butter or 2 tablespoons margarine, melted |
Directions:
1. PREHEAT oven to 375°F
2. Mix sour cream, cheese, soup and onions in large bowl.
3. Add potatoes; mix well.
4. SPOON into greased 13x9-inch baking dish.
5. BAKE 45 minutes.
6. Toss crumbs with butter; sprinkle over potato mixture.
7. Bake an additional 15 minutes.
8. HEALTHY LIVING TIP:.
9. Save 40 calories and 4 grams of fat per serving by preparing with Reduced Fat or Light Sour Cream, 2% Milk Shredded Reduced Fat Cheddar Cheese and reduced fat condensed cream of chicken soup.
10. VARIATION:.
11. Southwest Style Easy Potato Bake
12. Prepare as directed, using Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.
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