This is so easy to make but it will give that WOW factor to your dinner. There are never leftovers from this, so make sure you get the first helping and hide it in the kitchen!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
- 2 lbs frozen hash browns I use the diced kind
- 1 stick butter
- 1 10 1/2 ounce can cream of chicken soup
- 16 oz cup sour cream
- 8 oz shredded cheddar cheese I sometimes use cheddar jack.
- 1 cup diced onion
- 2 handfuls crushed potato chips
Defrost potatoes and place in rectangular pan.
Melt butter, and mix together the onions and soup. Remove from heat.
Add sour ceam to mixture. Spread evely over potatoes. Sprinkle grated cheese on top.
Bake at 350 degrees for 1 hour.
Remove from oven. Sprinkle potato chips on top.
Let stand 10 minutes and serve.
You'll save 50 calories and 7g of total fat, including 4g of sat fat, per serving by substituting margarine for the butter, and preparing recipe with 98%-fat-free condensed cream of chicken soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese, and RITZ Reduced Fat Crackers.
Add a few dashes of hot pepper sauce to potato mixture before spooning into dish, or sprinkle the potatoes lightly with paprika before baking.
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Serving: 1/2 cup | Calories: 260kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 390mg | Potassium: 0mg | Fiber: 2g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg