Nothing says comfort food to me like Cheesy Potatoes. Just because they say Cheesy does not mean it has to be high in fat. I made some modifications to this classic Kraft recipe.
Cheesy Potatoes
Ingredients
1 can (10 3/4 oz) low fat condensed cream of chicken soup.
1 1/2 cup fat free sour cream
1 package (32 oz) frozen southern-style has browns, thawed
1 package (8 oz) reduced fat shredded sharp cheddar cheese
20 light ritz crackers crushed
Directions
1. Preheat oven to 350 degrees. Mix soup and sour cream in a large bowl. Add potatoes and cheese. Stir until well blended.
2. Spoon mixture into a 13 x 9 inch baking dish. Sprinkle with crackers (original recipe calls for mixing the crackers with butter).
3. Bake for 50 minutes or until heated through.
Cheesy Potatoes
Ingredients
1 can (10 3/4 oz) low fat condensed cream of chicken soup.
1 1/2 cup fat free sour cream
1 package (32 oz) frozen southern-style has browns, thawed
1 package (8 oz) reduced fat shredded sharp cheddar cheese
20 light ritz crackers crushed
Directions
1. Preheat oven to 350 degrees. Mix soup and sour cream in a large bowl. Add potatoes and cheese. Stir until well blended.
2. Spoon mixture into a 13 x 9 inch baking dish. Sprinkle with crackers (original recipe calls for mixing the crackers with butter).
3. Bake for 50 minutes or until heated through.
No comments:
Post a Comment