Sour cream potato casserole

 
                        Sour Cream Potato Casserole
 
 Recipe By     : SueBee Honey Collector's Edition Cookbook
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Casserole
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Casserole:
   32      ozs           frozen hash browns -- thawed
      1/2  c             onions -- chopped
   10 3/4  ozs           low-fat cream of mushroom soup
      1/3  c             honey
    1      tsp           salt
    1      tsp           black pepper
    1      pt            fat-free sour cream
    1      c             fat-free cheddar cheese -- shredded
                         Topping:
      1/4  c             reduced fat margarine -- melted
    1      c             corn flake crumbs
 
 Preheat oven to 350. Prepare a 9  x 13"  pan with cooking spray; set aside.
 In a mixing bowl, combine hash browns, onions, soup, honey, salt, black
 pepper, sour cream, and cheese. Mix well. Place mixture in prepared pan. In
 a small bowl, combine margarine and crumbs. Top evenly over casserole. Bake
 for 45 minutes.
 
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 Per serving: 182 Calories; 2g Fat (10% calories from fat); 7g Protein; 38g
 Carbohydrate; 4mg Cholesterol; 400mg Sodium
 
 
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