Sour Cream Potato Casserole
Recipe By : SueBee Honey Collector's Edition Cookbook Serving Size : 12
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Casserole:
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
Topping:
1/4 c reduced fat margarine -- melted
1 c corn flake crumbs
• Preheat oven to 350.
• Prepare a 9 x 13" pan with cooking spray; set aside.
• In a mixing bowl, combine hash browns, onions, soup, honey, salt, black
• pepper, sour cream, and cheese.
• Mix well.
• Place mixture in prepared pan.
• In a small bowl, combine margarine and crumbs.
• Top evenly over casserole.
• Bake for 45 minutes.
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