Post by chief_cook2 on Nov 27, 2002 21:54:17 GMT -6
32 ozs frozen hash browns, thawed
1/2 c onions, chopped
10 3/4 ozs low-fat cream of mushroom soup
1/3 c honey
1 tsp salt
1 tsp black pepper
1 pt fat-free sour cream
1 c fat-free cheddar cheese, shredded
1/4 c reduced fat margarine, melted
1 c corn flake
1. Preheat oven to 350.
2. Prepare a 9 x 13" pan with cooking spray; set aside.
3. Combine hash browns, onions, soup, honey, salt, black pepper, sour
cream, and cheese in a large mixing bowl. Mix well.
4. Spoon mixture into prepared pan.
5. Combine melted margarine and corn flakes in a small bowl. Stir
together.
6. Top evenly over casserole.
7. Bake for 45 minutes.
12 servings; 182 Calories, 2g Fat, 7g Protein, 38g Carbohydrate, 4mg
Cholesterol, 400mg
1/2 c onions, chopped
10 3/4 ozs low-fat cream of mushroom soup
1/3 c honey
1 tsp salt
1 tsp black pepper
1 pt fat-free sour cream
1 c fat-free cheddar cheese, shredded
1/4 c reduced fat margarine, melted
1 c corn flake
1. Preheat oven to 350.
2. Prepare a 9 x 13" pan with cooking spray; set aside.
3. Combine hash browns, onions, soup, honey, salt, black pepper, sour
cream, and cheese in a large mixing bowl. Mix well.
4. Spoon mixture into prepared pan.
5. Combine melted margarine and corn flakes in a small bowl. Stir
together.
6. Top evenly over casserole.
7. Bake for 45 minutes.
12 servings; 182 Calories, 2g Fat, 7g Protein, 38g Carbohydrate, 4mg
Cholesterol, 400mg