Ingredients:
16 ounces sour cream
1 (8 ounce) packages shredded cheddar cheese
1 (10 3/4 ounce) cans condensed cream of chicken soup
1 cup chopped green onions
1 (32 ounce) packages frozen southern style hash brown potatoes, thawed
1 cup crushed corn flakes
2 tablespoons butter or 2 tablespoons margarine, melted
Directions:
PREHEAT oven to 375 F
Mix sour cream, cheese, soup and onions in large bowl.
Add potatoes; mix well.
SPOON into greased 13×9-inch baking dish.
BAKE 45 minutes.
Toss crumbs with butter; sprinkle over potato mixture.
Bake an additional 15 minutes.
HEALTHY LIVING TIP:.
Save 40 calories and 4 grams of fat per serving by preparing with Reduced Fat or Light Sour Cream, 2% Milk Shredded Reduced Fat Cheddar Cheese and reduced fat condensed cream of chicken soup.
VARIATION:.
Southwest Style Easy Potato Bake
Prepare as directed, using Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.
Servings: 12-16
Time preparation: 10 min.
Time total: 70 min.