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Add a photoRaciónes: 10
Ingredientes
- 1 (32 ounce.) pkg. frzn shredded hash brown potatoes, thawed
- 2 (10 3/4 ounce.) cans potato soup, undiluted
- 2 (8 ounce.) lowfat sour cream
- 2 c. shredded sharp cheese
- 1 c. grated Parmesan cheese
Direcciones
- Combine all ingredients, stirring well. Spoon into a greased 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 40 min. (I use a small amount of lowfat milk to rinse soup cans and added to mix).
- Serves 12-15.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 10 servings | |
| Calories 314 | |
| Calories from Fat 179 | 57% |
| Total Fat 20.44g | 26% |
| Saturated Fat 12.16g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 544mg | 23% |
| Potassium 390mg | 11% |
| Total Carbs 20.86g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.31g | 2% |
| Protein 12.71g | 20% |
