Creamy Brunch Potato Bake

Name: Creamy Brunch Potato Bake
Yield: 6 servings
Ingredients: 1/2 tsp olive oil; 1/2 cup onions, chopped; 1 tsp garlic, minced; 4 cups potatoes o' brien, thawed; 1 cup light sour cream; 1/2 cup egg whites, slightly beaten; 1 tsp salt; 1/2 cup cheddar cheese, shredded

Adapted from Ore-Ida, Potato Recipes

1/2 tsp olive oil
1/2 cup onions, chopped
1 tsp garlic, minced
4 cups potatoes o' brien, thawed
1 cup light sour cream
1/2 cup egg whites, slightly beaten
1 tsp salt
1/2 cup cheddar cheese, shredded

Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add potatoes, onions, and garlic. Cook ten minutes, or until potatoes are done. Remove from heat. Stir in sour cream, egg whites, and salt. Mix well. Place in prepared pan. Bake, uncovered, for 25 minutes, or until set. Top with cheese and bake for two minutes longer, or until cheese has melted.

Posted: 1/18/1998

Casseroles

Rated by 1 users (5.00)

WW Points^* : 3.10

6 servings

Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 150 Calories from Fat 50 (34%)
% Daily Value *
Total Fat 6g	9%
Saturated Fat 3g	15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 10g	3%
Sodium 526mg	22%
Potassium 142mg	47%
Total Carbohydrate16g	5%
Dietary Fiber 2g	8%
Sugars 4g
Protein 8g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.