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Ingredientes
- 3 cans cream of potato soup
- 3 c. shredded cheddar cheese
- 1 teaspoon seasoned salt
- 2 tbsp. minced parsley
- 16 ounce. dairy lowfat sour cream
- 3 tbsp. instant chopped onion
- 1/2 teaspoon seasoned pepper
- 1 (32 ounce.) pkg. frozen hash brown potatoes, thawed
Direcciones
- Combine soup, lowfat sour cream, 2 c. of the cheese, onion, salt, pepper and parsley.
- Add in thawed potatoes and mix.
- Pour into a 9"x13" baking dish.
- Sprinkle remaining cheese (and additional minced parsley, if you like) over surface.
- Bake in a moderate oven (about 350) for about 45 min or until bubbly and warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 12 servings | |
| Calories 295 | |
| Calories from Fat 164 | 56% |
| Total Fat 18.73g | 23% |
| Saturated Fat 11.17g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 902mg | 38% |
| Potassium 387mg | 11% |
| Total Carbs 22.12g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.86g | 2% |
| Protein 10.49g | 17% |
