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Ingredientes
- 2 c. shredded cheese
- 1 can cream of chicken soup
- 1 c. lowfat sour cream
- 1/2 c. minced onion
- 1/4 c. butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (32 ounce.) pkg. frzn loose-pack hash brown potatoes, thawed
- 1 c. crushed corn flakes
- 1 tbsp. melted butter
Direcciones
- Grease 13 x 9 inch baking dish. In a large mixing bowl combine cheese, soup, lowfat sour cream, onion, butter, salt and pepper. Mix well. Mix in hash brown potatoes. Pour into baking dish. Toss corn flakes and 1 Tbsp. butter. Sprinkle over potato mix. Bake 1 hour in 350 degree oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 215 | 76% |
| Total Fat 24.44g | 31% |
| Saturated Fat 14.44g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 606mg | 25% |
| Potassium 107mg | 3% |
| Total Carbs 7.84g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.97g | 1% |
| Protein 8.95g | 14% |
