Ingredients:
1 (10 3/4 ounce) cans reduced-fat cream of mushroom soup
1 teaspoon prepared mustard
3/4 cup nonfat sour cream
2 tablespoons skim milk
2 teaspoons dried onion flakes
1 teaspoon dried parsley flakes
9 ounces diced 97% fat-free cooked ham
15 ounces loose packed frozen hash browns
Directions:
In a large bowl, combine soup, mustard, sour cream and milk.
Add onion flakes and parsley flakes.
Mix well to combine.
Fold in ham and hashbrowns.
Pour mixture into a sprayed 8 x 8 baking dish.
Bake at 375 degrees for 50 to 60 minutes.
Place baking dish on a wire rack and let set for 2 to 3 minutes.
Servings: 6
Time preparation: 10 min.
Time total: 60 min.