Sour Cream Potato Casserole

Name: Sour Cream Potato Casserole
Yield: 12 servings
Ingredients: Casserole:; 32 ozs frozen hash browns, thawed; 1/2 cup onions, chopped; 10 3/4 ozs low-fat cream of mushroom soup; 1/3 cup honey; 1 tsp salt; 1 tsp black pepper; 1 cup light sour cream; 1 cup cheddar cheese, shredded; Topping:; 1/4 cup margarine, melted; 1 cup cornflakes cereal, crushed

Adapted from SueBee Honey Collector's Edition Cookbook

Casserole:
32 ozs frozen hash browns, thawed
1/2 cup onions, chopped
10 3/4 ozs low-fat cream of mushroom soup
1/3 cup honey
1 tsp salt
1 tsp black pepper
1 cup light sour cream
1 cup cheddar cheese, shredded
Topping:
1/4 cup margarine, melted
1 cup cornflakes cereal, crushed

Preheat oven to 350. Prepare a 9 "x13" 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 crushed cereal. Top evenly over casserole. Bake for 45 minutes.

Posted: 8/25/1997

Casseroles

Rated by 11 users (3.00)

WW Points^* : 4.05

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 189 Calories from Fat 69 (36%)
% Daily Value *
Total Fat 8g	12%
Saturated Fat 3g	15%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 1g
Cholesterol 12g	4%
Sodium 458mg	19%
Potassium 4mg	1%
Total Carbohydrate24g	8%
Dietary Fiber 2g	8%
Sugars 9g
Protein 6g	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.