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Ingredientes
- 5 lg. peeled and minced potatoes
- 1 (10 3/4 ounce.) cream of chicken soup
- 1/2 c. lowfat sour cream
- 4 ounce. softened cream cheese
- 2 tbsp. softened butter
- 3/4 c. shredded chedder cheese
- 1/4 c. sliced green onion
- 1/4 c. lowfat milk
- 1 tbsp. dry parsley flakes
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
Direcciones
- Cook potatoes in boiling water for 10 to 12 min or possibly until tender. Drain. Rinse with cool water. Drain again. In a large mixing bowl, stir together the soup, lowfat sour cream, cream cheese, and butter. Add in 1/4 c. of the cheese, 3 Tbsp. of the green onion, lowfat milk, parsley, garlic salt, and pepper. Stir mix to combine. Stir in the cooked potatoes. Transfer mix to a 2 qt shallow casserole or possibly 12 x 71, 2 x 2 inch baking dish. Bake uncovered in a 350 degree oven for 30 to 35 min or possibly until heated through. Sprinkle with remaining cheese. Bake 5 min more or possibly until cheese melts. Sprinkle with remaining green onion. For a lite recipe, the following substitutions should be made:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 227 | 80% |
| Total Fat 25.72g | 32% |
| Saturated Fat 13.74g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 664mg | 28% |
| Potassium 177mg | 5% |
| Total Carbs 9.06g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.34g | 2% |
| Protein 4.91g | 8% |
