Low-Fat Hash Brown Casserole

Name: Low-Fat Hash Brown Casserole
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

7 ingredients

4 steps

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

Directions

1

Combine soup, chicken broth, sour cream, Molly McButter, salt and pepper in a large bowl; mix well.
2

Add hash browns and mix. Pour into a large casserole dish sprayed with nonstick cooking spray.
3

Sprinkle Parmesan on top.
4

Bake at 350° for 40 to 45 minutes.