Cheesy Potatoes from LA Chef
4 oz light Velveeta® cheese, cubed
1 cup evaporated skim milk
1 (10.75 oz) can condensed cream of chicken soup, reduced-fat, reduced-sodium
1 cup light sour cream
Garlic powder, to taste
Black pepper, to taste
¼ cup light butter, melted
1 bag (2 lb) frozen hash browned potatoes
1 cup sliced onions
1 tbsp light butter
Melt 1 tbsp light butter in a skillet over medium-high flame. Add onions and sauté until a deep golden brown.
Coat a 9 x 13 inch baking dish with nonfat cooking spray. Combine all ingredients (except onions) in a bowl and stir to combine. Pour into baking dish and top with onions.
Bake at 375 degrees for 1 hour, uncovered.
Makes: 8 servings
Serving size: 1/8 recipe
LA Exchange: 1 Starch, ½ Dairy, 1 Fat