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Ingredientes
- 5 lg. potatoes, peeled & minced
- 1 (10 3/4 ounce.) cream of chicken soup
- 4 ounce. light cream cheese
- 3/4 c. Cheddar cheese, shredded
- 1/4 c. green onions, sliced
- 1/2 c. lowfat sour cream
- 1 tbsp. butter
- 1/4 c. skimmed lowfat milk
- 1 tbsp. parsley flakes
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
Direcciones
- Cook potatoes. Drain. Rinse with cool water and drain. Mix together soup, lowfat sour cream, cream cheese and butter. Add in 1/4 c. Cheddar cheese, 3 Tbsp. green onion, lowfat milk, parsley, garlic salt and pepper. Stir. Stir into potatoes. Put in 2-qt shallow casserole dish. Bake uncovered at 350 degrees for 30 to 35 min. Sprinkle with remaining cheese. Bake 5 min. Sprinkle with remaining onion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 8 servings | |
| Calories 287 | |
| Calories from Fat 111 | 39% |
| Total Fat 12.5g | 16% |
| Saturated Fat 6.82g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 439mg | 18% |
| Potassium 837mg | 24% |
| Total Carbs 35.34g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.3g | 2% |
| Protein 9.42g | 15% |
