Crispy Top Cheddar Potatoes
Source of Recipe
Mary Quig
Recipe Introduction
20 servings at 4 points each
List of Ingredients
2 pound frozen hash brown potatoes
16 oz reduced-fat sour cream
10 3/4 oz Campbell's Healthy Request Cream of Celery Soup
2 cup low-fat shredded cheddar cheese
8 oz light butter
1 1/2 cup corn flakes Recipe
Mix frozen Southern Stlye Ore-Ida hash browns w/ the soup, sour cream, and cheese. Add in 1/2 stick of melted butter. Place in 9x13 pan. Crush Corn Flakes and add other 1/2 stick of melted butter to it. Cover potato mixture w/ corn flakes. Bake at 350 for 45 minutes.
member logon
