Healthified Cheesy Potatoes

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

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Thawed frozen potatoes are key to better mixing with lower-fat ingredients, and also help keep the bake time to an hour or less.

From eatbetteramerica.

Prep Time:15 min

Start to Finish:1 hr 15 min

makes:16 servings (about 1/2 cup each)

1	can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 45% less sodium
1	container (16 oz) reduced-fat sour cream
1/2	cup fat-free (skim) milk
2	tablespoons no-trans-fat 68% vegetable oil spread, melted
1/2	teaspoon salt
1/2	teaspoon pepper
1	bag (30 oz) frozen shredded hash brown potatoes, thawed
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
1/2	teaspoon paprika, if desired

1.	Heat oven to 350°F. Spray 13x9-inch (3-quart) 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 and paprika.
3.	Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.
High Altitude (3500-6500 ft): Bake 60 to 65 minutes.

Nutritional Information

1 Serving: Calories 170 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 350mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 3g); Protein 6g % Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 15%; Iron 4% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.