Categories: Side Dishes

Ingredients

• 1 can condensed 98% fat-free cream of chicken soup with 45% less sodium (10 3/4 oz can)
• 1 container of reduced-fat sour cream (16 oz.)
• 1/2 cup skim milk
• 2 tablespoons no-trans-fat 68% vegetavle oil spread, melted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 bag frozen shredded hash brown potatoes, thawed (30 oz.)
• 1/2 cup chopped onion (1 medium)
• 2 cups shredded 2% milk reduced-fat sharp cheddar cheese (8 oz)
• 2 cups fat-free herb-seasoned croutons, coarsely crushed

Directions

1. Heat oven to 350 degrees. Spray 13×9 inch glass baking dish with cooking spray.

2. In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons.

3. Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.

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