Potato Casserole

Serves: 16

Ingredients

• 2 lbs. frozen hash browns
• 1 teaspoon margarine
• 1/2 cup chopped onion
• 1/2 teaspoon ground black pepper
• 1 (10-3/4 oz.) can low-fat cream of chicken condensed soup
• 1 cup fat-free sour cream
• 1-1/4 cups shredded, reduced fat cheddar cheese
• 1 cup fat-free skim milk

Directions

1. Preheat oven to 375°F.
2. Coat a 13-inch x 9-inch pan with cooking spray. Spread hash browns on bottom of pan.
3. In a large nonstick skillet, melt margarine over medium-high heat. Add onion and sauté until clear. Add remaining ingredients and mix well. Cook about 5 minutes, stirring occasionally.
4. Pour soup mixture over hash browns. Bake for 50 to 60 minutes.

Serving Size: 1/2 cup

Nutrition Facts:

Calories 105; Carbohydrate 17g; Protein 5g; Fat 3g; Saturated Fat 1g; Dietary Fiber 1g; Cholesterol 9mg; Sodium 189mg

Source: Healthy Calendar Diabetic Cooking by Lara Rondinelli, RD, LDN, CDE, and Chef Jennifer Bucko