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Ingredientes
- 2 c. shredded American or possibly Cheddar cheese
- 1 (10 3/4 ounce.) can condensed cream of chicken soup
- 1 c. lowfat sour cream
- 1/2 c. finely minced onion
- 1/2 c. finely minced green pepper
- 1/2 c. finely minced red pepper
- 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. butter, melted
Direcciones
- Grease a 9 x 13 inch baking dish. In a large bowl combine the cheese, soup, lowfat sour cream, onion, green and red pepper, 1/4 c. of butter, salt and pepper; mix well. Mix in the thawed hash brown potatoes. Turn the mix into the prepared dish. Toss together the corn flakes and 1 Tbsp. of melted butter. Sprinkle over the potato mix. Bake in a 350 degree oven for about 1 hour, till the casserole is golden and the potatoes are tender. Serves 8-10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 266 | 77% |
| Total Fat 30.21g | 38% |
| Saturated Fat 16.98g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 861mg | 36% |
| Potassium 212mg | 6% |
| Total Carbs 16.38g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.39g | 3% |
| Protein 4.1g | 7% |
