4 pt. Crockpot Potato Casserole
Source of Recipe
posted on Parent Soup Slow Cooker recipe board, by Carrie/CBluRose,
List of Ingredients
2 cans condensed cheese soup -- undiluted
1 1/3 cups lowfat buttermilk
2 tablespoons butter or margarine -- melted
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder -- or more to taste
1/2 teaspoon ground black pepper
32 ounces hash browns -- frozen
1/4 cup grated Parmesan cheese
1/2 cup chopped onion
1 teaspoon paprika -- (hot Hungarian, if desired)Recipe
In slow cooker combine first 6 ingredients; stir in hash browns and onion. Sprinkle with Parmesan and paprika. Cover and cook on low for 4 to 5 hours or until potatoes are tender. Yield: 8 servings.
Jane's notes: I used Schwans Hash Brown Shreds and Brummel & Brown spread (in place of marg. or butter); I stirred the parmesan and paprika into the potatoes, rather than sprinkling it on top. This made approximately eight (1-cup) servings, or 16 (1/2-cup) servings.
1 cup = 4 points (190.9 cal., 5.6 g. fat, 1 g. fiber)
1/2 cup = 2 points (95.4 cal., 2.8 g. fat)
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