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Ingredientes
- 1 pkg. hashbrown potatoes
- 1 (8 ounce.) lowfat sour cream
- 1 sm. minced onion
- 1 (8 ounce.) shredded cheddar cheese (sharp, mild or possibly colby)
- 1 can cream of chicken soup
- Salt & pepper to taste
Direcciones
- Mix slightly thawed hashbrowns with all ingredients, except topping. Put in a 13"x9" glass baking dish. Mix topping and sprinkle over potatoes. Bake at 400 degrees for 45 min. Watch so it doesn't get to brown. Enjoy. Serves 6 to 9.
- For an extra zing to it substitute Mexican shredded cheese for the shredded cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 6 servings | |
| Calories 322 | |
| Calories from Fat 205 | 64% |
| Total Fat 23.28g | 29% |
| Saturated Fat 13.23g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 611mg | 25% |
| Potassium 292mg | 8% |
| Total Carbs 16.23g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.24g | 1% |
| Protein 12.69g | 20% |
