Recipes

Ingredients:

• 2 lbs. Ore-Ida Potatoes O'Brien (about 8 cups)
• 2 cups fat-free or light sour cream
• 6 green onions, white and part of green, finely chopped
• 10 3/4 oz.-can Healthy Request condensed cream of mushroom soup (or similar)
• 1/2 cup low-fat milk
• 2 tbsp butter sprinkles (such as Molly McButter)
• 8 oz. shredded reduced-fat sharp cheddar cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 oz. reduced-fat Ruffles potato chips, crushed (optional)

Preparation:

1. Preheat oven to 325 degrees. Coat a 13-x-9 inch baking pan with canola cooking spray.
2. Thaw potatoes and combine with all ingredients except the potato chips. Spread into prepared pan and top with crushed chips if desired. Bake for about 30 minutes.

Yield:
16 servings.

Nutritional Information:
Per serving: 115 calories, 7 g protein, 14.5 g carbohydrates, 3 g fat, 1 g fiber, 10 mg cholesterol, 308 mg sodium. Calories from fat: 26%.

SOURCE: © 2005 Elaine Magee

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