Heart Healthy Cheesey Potatoes

Recipe from Heart Healthy Living, Winter 2007

Ingredients

• 1 (10-3/4 oz) can reduced-fat and reduced-sodium condensed cream of chicken soup
• 1 cup shredded reduced-fat sharp cheddar cheese
• 4 ounces skim milk
• 1/2 cup light dairy sour cream
• 1/3 cup finely chopped onion or
• 2 Tbsp dried minced onion
• 1/2 teaspoon ground black pepper
• 1 (30 or 32-ounce) package frozen shredded or diced hash brown potatoes, thawed
• 1/2 cup crushed cornflakes or crushed wheat cereal flakes

Directions

1. Preheat oven to 350 degrees. Lightly grease a 2-quart rectangular baking dish; set aside. In an extra-large bowl, combine soup, cheese, milk, sour cream, onion, and pepper. Stir in potatoes. Spread mixture evenly in prepared baking dish.
2. Cover and bake for 45 minutes; stir potatoes. Sprinkle with cornflakes. Bake, uncovered, for 20 to 25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving. 

Yield: 12 servings