Low-Fat Hash Brown Casserole
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A italian take on low-fat hash brown casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 (10 oz.) Campbell's fat-free cream of mushroom soup
- 1 1/4 c. chicken broth, defatted
- 1/2 c. fat-free sour cream
- 1 Tbsp. Molly McButter
- 1 (24 oz.) pkg. frozen potatoes O'Brien with green peppers and onions
- 1/2 c. Weight Watchers fat-free Parmesan cheese
- salt and pepper to taste
Method
Combine soup, chicken broth, sour cream, Molly McButter, salt and pepper in a large bowl; mix well.
Add hash browns and mix. Pour into a large casserole dish sprayed with nonstick cooking spray.
Sprinkle Parmesan on top.
Bake at 350° for 40 to 45 minutes.
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